Step 1

Heat the oil in a large sauce pan over medium heat.

Step 2

Once hot, add the rice and cook, stirring often, until the edges are turning golden.

Step 3

Stir in the frozen vegetables and garlic and cook for 1 minute more.

Step 4

Add the chicken stock, salt, and pepper to the pot and stir to combine. Bring to a simmer, cover, and cook for 15 minutes over medium low heat.

Step 5

Turn off the heat and let the pan set, covered, for 10 minutes.

Step 6

Remove the lid from the pan and fluff rice with a fork.

Step 7

Stir in the butter and parsley and serve.