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Heat olive oil in a medium sized Dutch oven over medium-high heat. Add chopped onions and minced garlic and sauté for about 5 minutes until translucent and soft.
Add rice and cook for one minute. Add broth and bring to a boil.
Reduce the heat to a simmer and cook for about 20 minutes or until all the liquids have dissolved.
Meanwhile finely mince fresh mint and cut the Feta cheese into ¼ inch cubes.
Remove the rice from the oven and use a fork to fluff the rice. Add minced mint and Feta cheese and combine well. - Serve and Enjoy.