Melt the unsalted butter in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add kosher salt and black pepper to the onion and garlic mixture.
Stir in the long-grain white rice and toast for about 2-3 minutes.
Pour in the chicken broth (or vegetable broth), bring to a gentle boil, then cover and simmer for 18-20 minutes.
Remove from heat, let sit covered for 5 minutes, then fluff with a fork and stir in fresh chopped parsley.
