Melt butter in olive oil in a large saucepan over medium heat; add onion, and sauté 4 to 5 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 3 to 4 minutes.

Add 2 1/4 cups water and 1/2 teaspoon salt. Bring to a boil; reduce heat to low, cover, and simmer 17 to 20 minutes or until liquid is absorbed and rice is tender. Stir in parsley.

Charles and Judy Russell, Birmingham, Alabama