Bring 3 cups of water to a boil.

Heat a medium saucepan, lightly coated with evoo, over medium-high heat. Sauté shallots until golden brown. Add garlic and continue sautéing for another minute or so to soften garlic. 

Add rice, reduce heat to medium, and stir constantly until rice is opaque.

Add boiling water, cover, and simmer for 15 minutes or until water level is even with rice. Turn off the heat, keep covered, and allow steam to finish cooking. 

Stir in chopped herbs, adjust seasoning, and serve.

Make Ahead Tip: Rice is best made right before serving, but can be made a day or two ahead of serving. Sprinkle a couple of tablespoons of water on rice before reheating, fluff with a fork to avoid breaking the grains, and gently steam or heat, covered in low oven or stove-top.