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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.