Step 1

In a microwave-safe measuring cup, heat chicken broth to a boil. Add better than bouillon and stir until dissolved; set aside.

Step 2

Heat olive oil in a pot with a tight-fitting lid, uncovered, over medium-low heat.

Step 3

Saute onion and garlic, uncovered until soft and translucent.

Step 4

Add rice to the pot and continue to saute, stirring constantly, until rice is slightly toasted.

Step 5

Stir in chicken broth with dissolved better than bouillon, lemon juice, and black pepper. Bring to a roiling boil, stir, reduce heat to low, and cover tightly. Cook until rice is tender, about 20 minutes.

Step 6

When rice is tender, remove from heat, stir in lemon zest, dried dill, fresh parsley, and butter and allow to sit, covered for 10 minutes. Stir again, adjust seasonings as needed. Serve.