Start by sautéing aromatics (onion, garlic) in oil or butter until soft. Add rice (long-grain works well) and toast 1–2 minutes to coat in fat—this seals grains and improves texture. Add broth in a roughly 1:1.5 rice-to-liquid ratio, plus vegetables like carrots, peas, or bell pepper.
Bring to a simmer, cover, and cook on low until liquid is absorbed (about 15–18 minutes for white rice). Rest 5–10 minutes and fluff.
Season with herbs and finish with a squeeze of lemon or a pat of butter for extra flavor.