Ingredients

• 1 1/2 cups dry long grain white rice, or jasmine rice, rinsed in a fine sieve and drained well
• 1/4 cup finely chopped yellow onion
• 1 1/2 Tbsp minced garlic (or up to 2 Tbsp)
• 2 1/2 cups low-sodium chicken broth
• Salt and freshly ground black pepper
• 4 Tbsp unsalted butter, cut into 1 Tbsp pieces, divided
• 1 Tbsp minced fresh parsley (optional)

Instructions

1. Melt 1 Tbsp butter in a large saucepan over medium heat.
2. Add yellow onion and saute until starting to deepen in color, about 3 minutes. Add garlic and saute until just barely starting to deepen in color (not browned), about 1 minute.
3. Pour in chicken broth, season with salt and pepper to taste and bring to a boil.
4. Add rice and stir once, cover with a snug lid then reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
5. Remove from heat and let rest 5 - 10 minutes. Add remaining 3 Tbsp butter, toss and fluff with a fork.
6. Serve warm garnished with parsley if desired.

Recipe Notes

• Jasmine rice will cook more near 15 minutes, while long grain white rice usually needs closer to 18 minutes.
• For a bright lemon version, replace 2 1/2 Tbsp chicken broth with fresh lemon juice and stir in 1/2 tsp lemon zest.
• At higher elevations, add an extra 2 Tbsp chicken broth to compensate for increased evaporation.

Optional Variations

• Extra Garlic: Increase the garlic to 2 Tbsp for a bolder flavor.
• Fresh Herbs: Finish with additional parsley, or try chopped chives or green onions.
• Heartier Meal: Stir in cooked shredded rotisserie chicken or cooked chickpeas before serving to make it more filling.