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Preheat oven to 400°F. Gather all ingredients.
Whisk together broth, soup, pepper, and ¾ teaspoon of the salt in a 9-inch square baking dish until evenly combined. Stir in rice. Scatter 4 tablespoons of the butter evenly over rice.
Cover dish tightly with aluminum foil. Bake in preheated oven until rice is tender and liquid is absorbed, about 50 minutes.
Remove from oven; let stand, covered, 5 minutes. Uncover and add parsley and remaining 2 tablespoons butter and ¼ teaspoon salt. Fluff gently with a fork until evenly combined. Garnish with more parsley. Serve hot.