In a medium saucepan, melt 2 tablespoons of unsalted butter or olive oil over medium heat.

Add the finely chopped onion and cook for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional minute.

Toss in 1 cup of long-grain rice, stirring to coat the grains in the butter and aromatics.

Carefully add 2 cups of low-sodium chicken broth, along with a pinch of salt and pepper. Bring to a boil, then reduce to low and cover. Let simmer for 15-20 minutes.

Once cooked, remove from heat and let sit, covered, for an additional 5 minutes.

Use a fork to fluff the rice, then gently fold in the fresh parsley, thyme (if using), and toasted pine nuts.