Heat olive oil in a medium saucepan over medium-high heat.

Add basmati rice and sauté for 3 minutes, stirring constantly.

Add sliced green onion and sauté for 1 minute, stirring constantly.

Pour in reduced-sodium fat-free chicken broth and light coconut milk.

Season with kosher salt and fresh ground black pepper; stir well.

Bring the mixture to a boil.

Cover the saucepan, reduce heat to low, and simmer for 17 minutes.

Stir the rice once after 10 minutes of simmering.

Check if the liquid is absorbed and the rice is tender.

Stir in chopped fresh mint and chopped fresh cilantro.

Cover the saucepan and let the rice stand for 5 minutes before serving.