Rinse rice: Add rice to a fine mesh strainer or colander and rinse really well, until the water runs clear. Set aside to drain.

Sauté and season: 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.

Cook: Add chicken broth and bring to a boil. Cover pot with a tight fitting lid and reduce heat to a simmer. Don't remove lid during cooking. Cook for 18 minutes. Remove pot from heat and allow to rest, with lid on, for 10 minutes.

Fluff rice with a fork and gently stir in chopped parsley.