Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 1 cup long-grain rice
• 2 cloves garlic, minced
• 2 cups reduced-sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup roughly chopped fresh basil
• 1 tbsp each: roughly chopped fresh sage and fresh thyme
• 1/2 tsp grated lemon zest
• 2 tsp freshly squeezed lemon juice

Directions

1 In a heavy-bottomed saucepan, heat the oil over medium heat; add the onion and cook, stirring occasionally, until translucent and softened, about 4 minutes.

2 Add the rice and garlic; cook, stirring, until the garlic is fragrant, about 1 minute.

3 Stir in the broth, salt and pepper; bring to a boil. Reduce the heat to low; cover and simmer until the rice is tender, about 20 minutes.

4 Remove from the heat; fluff the rice with a fork. Add the basil, sage, thyme, lemon zest and juice and toss with a fork until combined; serve. 

Serves: 4