Step 1

Place 1 cup long-grain white rice in a medium bowl and add enough cold water to cover. Swish the grains around with your hands, then drain through a fine-mesh strainer. Let sit in the strainer to drain well.

Step 2

Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/2 finely chopped medium yellow onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.

Step 3

Stir in 1/2 cup dried orzo pasta and cook, stirring often, until golden-brown and fragrant, about 2 minutes. Stir in the rice and cook, stirring often, until starting to turn translucent, about 3 minutes.

Step 4

Stir in 1 1/2 cups low-sodium chicken broth and 1 teaspoon kosher salt. Bring to a boil. Stir once more, then reduce the heat to low. Cover and cook until the rice and orzo are tender, 15 to 18 minutes.

Step 5

Turn off the heat and let sit covered for 5 minutes. Uncover and sprinkle with 2 tablespoons finely chopped fresh parsley leaves if using. Fluff the rice with a fork. Taste and season with more kosher salt as needed.