Heat the olive oil in a pan over medium heat. Cook the onion until translucent, about 3-4 minutes.
Stir in the garlic. Cook until you can smell the garlic, about 30 seconds.
Add the rice and cook until nearly translucent.
Add the chicken broth, lemon juice, salt, and pepper. Cover, and bring to a simmer.
Simmer on low for about 20 minutes. The rice is done when all the liquid is absorbed.
Remove the rice from the stove, and let it sit, covered, for 10 minutes.
Add the chopped parsley and dill. Serve warm.