Melt butter in a skillet over medium-high heat. Stir in orzo pasta and cook until golden brown.
Add in onion and cook until translucent, then add garlic and cook for 1 minute. Stir so that the garlic does not burn.
Mix in the rice and chicken broth. Turn up to high heat and bring to a boil.
Add parsley and salt. Cover and reduce to medium-low and simmer until liquid has been absorbed and the rice is fluffy and tender. Approximately 20 to 25 minutes.
Remove from heat and let sit for 5 minutes. Fluff rice with a fork and garnish if fresh parsley if desired.