In a saucepan over medium heat combine butter and olive oil. Once butter has melted add garlic and cook one minute.

Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.

Stir in chicken broth, bring to a boil. Reduce heat to medium-low. Cover and let cook 20-25 minutes.

Carefully remove lid, fluff rice with a fork and sprinkle with chopped parsley.

Serve.