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Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
Turn heat off rice, but keep on the hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves, and serve as desired. Top with dried parsley flakes {optional}.