Step 1

Melt the butter with the onion in a medium saucepan over medium heat and cook until the onions are soft, about 5 minutes.

Step 2

Add the garlic clove and rice and stir until coated with the butter.

Step 3

Increase the heat to medium-high.

Step 4

Stir in chicken stock, bay leaf, and parsley. Season with salt and pepper, raise the heat to medium-high heat and bring to a boil. As soon as it reaches a boil, lower the heat to a low heat, cover and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes.

Step 5

Remove from the heat and let sit for 5 minutes. Discard the bay leaf and garlic clove. Fluff the rice and serve.