Melt the butter in a medium saucepan over medium heat. Add the onion, garlic, salt, and pepper. Stir until the onion is soft but not brown. Stir in the rice until it is well-coasted. Add the broth and bring to a boil.
Cover, decrease the heat, and simmer until the rice is tender and the liquid is absorbed, 15 to 20 minutes
Can be made MEATLESS: Use vegetable broth or mushroom broth in place of the chicken broth