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.
Video
Notes
Storage Instructions: Store leftovers in an airtight container in the refrigerator. To reheat, add a small amount of water to the rice, cover the dish with plastic wrap (allowing a little ventilation) and microwave until warm.Instant Pot Rice Pilaf: Rinse rice then turn Instant Pot to sauté setting. Add butter and rice and cook until golden, then add onion, garlic, salt and pepper and cook until onion has softened. Add 1 1/2 cups of chicken broth then close with the lid and move the valve to sealed. Cook for 4 minutes on manual/high pressure with a 10 minutes natural release. Remove lid, add parsley, and fluff with a fork.Optional Add-Ins: Try adding in peas, onions, raisins, dried apricots, slivered almonds, diced carrots, chopped celery, or chopped peppers.Brown Rice Pilaf: Add an additional 1/2 cup of broth, and cook for about 40 minutes, instead of 15.Orzo Rice Pilaf: Reduce rice to 1 cup and add 1/2 cup of orzo.Vegan Rice Pilaf: Use vegan friendly butter and substitute vegetable broth.Vegetable Rice Pilaf: Add additional vegetables with the onion, like diced celery, bell pepper, carrots, and peas and substitute vegetable broth.