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Melt 1 Tbsp butter in a large saucepan over medium heat.
Add yellow onion and saute until starting to deepen in color, about 3 minutes. Add garlic and saute until just barely starting to deepen in color (not browned), about 1 minute.
Pour in chicken broth, season with salt and pepper to taste and bring to a boil.
Add rice and stir once, cover with a snug lid then reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
Remove from heat and let rest 5 - 10 minutes. Add remaining 3 Tbsp butter, toss and fluff with a fork.
Serve warm garnished with parsley if desired.