First things first, gather all your ingredients. This makes the cooking process seamless. Chop your onions, garlic, dill, chives, and parsley ahead of time. Zest your lemon and prepare to juice it. Ensure all the ingredients are measured out.

In a medium-sized saucepan over medium heat, add the extra virgin olive oil. Once it shimmers, throw in the finely diced onions. Sauté for about 2-3 minutes until they are soft and translucent. Then, add in the minced garlic and stir for another minute. The scent here will be incredible as the garlic begins to sauté.

Once the aromatics are softened, stir in the uncooked rice. Toast the rice for about a minute. This enhances the nutty flavor. Next, pour in the low-sodium chicken broth and filtered water. Stir in the lemon juice, zest, and all your seasoning. That zest will bring so much character to the dish.

Increase the heat and bring the mixture to a boil. As soon as it reaches a rolling boil, reduce the heat to low, cover, and simmer. Cooking the rice covered is crucial. This traps steam and moisture, leading to perfectly fluffy rice.

Allow the rice to gently simmer for about 15-20 minutes. Resist the urge to lift the lid—trust the process! Check for doneness after this time. If necessary, add a splash of water and continue cooking until the rice is tender and the liquid has been absorbed.

Once your rice is cooked, take it off the heat. Let it sit for a few minutes before removing the lid. This resting period allows any remaining steam to escape. Finally, fluff the rice gently with a fork. Mix in the fresh dill, chives, and parsley. Adjust seasoning with salt and pepper if needed.