Rinse the rice under cold water until the water runs clear.

In a medium saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

Add the rinsed rice to the saucepan, stirring well to coat in the oil.

Pour in the broth and bring to a boil.

Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-18 minutes or until the rice is tender and the liquid is absorbed.

Remove the saucepan from heat and let it sit covered for another 5 minutes.

Fluff the rice with a fork to separate the grains.

In a mixing bowl, combine the chopped parsley, cilantro, oregano, red pepper flakes, and red wine vinegar.

Mix the herby chimichurri blend into the fluffy rice and serve warm.