Ingredients

• 3 tablespoons unsalted butter
• 1 cup long-grain white rice
• 1 small onion, chopped
• 3 sprigs fresh thyme
• Kosher salt and freshly ground black pepper
• 2 cups chicken stock
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Melt the butter in a medium saucepot over medium heat. Add the rice, onion and thyme and saute until the onion is softened, 4 to 5 minutes. Season with salt and pepper. Pour the chicken stock over the rice, cover and cook over medium-low until tender and fluffy, about 15 minutes. Fluff with a fork, fold in the parsley and let stand 5 minutes before serving.