Step 1

Melt butter and olive oil in a 3 quart saute pan over medium heat. Add long grain white rice and saute for 2 minutes or until rice is bright white in color.

Step 2

Add parsley, thyme, garlic powder and onion powder to the rice. Saute for about 30 seconds.

Step 3

Add chicken broth and a tablespoon of butter and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.

Step 4

Remove from heat and let stand 5-10 minutes. Fluff rice before serving.