Rinse 1 cup of long-grain brown rice under cold water using a fine-mesh sieve until the water runs clear; set aside to drain.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
Add ½ cup of yellow onion, finely diced, and cook for 3–5 minutes until translucent, stirring occasionally.
Stir in 2 cloves of garlic, minced, and cook for 1 minute until fragrant.
Add the drained brown rice to the pan and toast for 2–3 minutes, stirring until grains develop a nutty aroma.
Pour in 2 cups of low-sodium chicken broth or vegetable broth, then add ½ teaspoon of salt and ¼ teaspoon of black pepper; stir to combine.
Bring the mixture to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer undisturbed for 40–45 minutes.
Remove the pan from heat and let the rice rest, covered, for 10 minutes.
Uncover and fluff the rice gently with a fork; serve warm.