Garlic Butter Rice

• 4 tbsp butter
• 5 cloves garlic, minced
• 1.5 cups uncooked rice
• 2.5 cups chicken broth or vegetable stock
• 1 tsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.

Stir in rice to coat with the garlic butter.

Add broth, dried parsley, salt, and pepper. Stir well, and bring to a boil.

Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.

Uncover and stir through fresh parsley. Remove from heat, cover with lid, and let stand 5-10 minutes until soft.

Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper, and dried parsley. Garnish with fresh chopped parsley.