Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
Heat a large saucepan, add the olive oil over medium heat Add the onion and saute for 3 to 4 minutes. Then add the garlic, cook for an additional 30 seconds.
Add the drained rice and stir to toast it for 2 minutes. Add the chicken broth.
Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid.
Stir in the chopped parsley, oregano, pepper flakes, and vinegar. Season with salt and pepper to taste.
Notes
Leftover rice will keep in the refrigerator for up to 2-3 days.