1/2tsprosemary, basil, thyme, dill (use less dill), oregano, or parsleyuse your favorite combo, If using fresh herbs use 2 times as much. Only use 3-4 different herbs at a time.
fresh parsleyfor garnish
In a pan over medium heat melt butter and add in onion as well as salt and pepper.
Stir until onion is soft.
Add in garlic and cook for one minute more.
Add in chicken broth and lemon juice and herb combination along with the rice. I used 1 tsp basil, 1/2 tsp thyme and 1 tsp parsley.
Stir until mixed together.
Bring to a boil and cover and reduce heat.
Cook covered for about 20 minutes or until rice is tender.
Garnish with some fresh herbs if desired
Bring water or broth to a full boil before adding rice.
Try not to peek during the cooking time as it releases heat and slows down the cooking process.
After cooking time, allow the rice to rest. Remove from heat, lift the lid and drape a dry, clean folded towel or paper towel over the top of the pot. Put the lid back on. The towel will absorb any excess moisture and prevent any condensation from dripping back onto the rice. Let it rest for about 10-15 minutes so the moisture can redistribute and fully absorb.