2 tbsp. butter
3/4 c. uncooked rice
2 1/4 c. chicken broth
1 med. onion (chopped)
1 1/2 tbsp. minced parsley
1 tsp. thyme

Heat butter in large heavy saucepan. Saute onion and parsley in butter. Add rice and chicken broth. Heat to boiling. Reduce heat; let simmer. After 5 minutes add thyme and cook until rice is done, about 20 minutes.