1 tbsp. unsalted butter
1 1/2 c. long grain rice
Salt
3 c. water or chicken stock
1/4 c. chopped fresh parsley

1. Melt butter in medium size saucepan. Add rice and saute it over medium heat until well coated. Add pinch salt and water or stock and bring to a quick boil.

2. Cover, lower heat to a bare simmer, and cook 15 minutes. Turn off heat.

3. Insert a piece of paper towel between the lid and the pan and let sit at least 5 to 10 minutes. The rice can hold for up to an hour.

4. Toss with parsley just before serving with the chicken.