Ingredients

• 2 tablespoons unsalted butter
• 1/2 cup onion , finely chopped
• 3 cloves garlic , minced
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth , or vegetable broth
• ¼ cup fresh chopped parsley

Directions

• Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.
• Melt the butter in a medium saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden. Add onion, garlic, salt, and pepper and cook until onion has softened.
• Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. (Do not ever remove the lid from the pot during cooking!) Cook for 15-18 minutes. Remove pot from heat and allow to rest, with the lid still on, for 10 minutes.
• Remove lid and gently fluff the rice with a fork. Gently stir in chopped parsley.

Photos