Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
MY NOTES: **I prefer to make this in a rice cooker to ensure it cooks perfect. I also double the recipe. Followed the directions for Step 1 as written except added diced carrots and used shallots in lieu of onions. Might even consider adding slivered or sliced almonds to the sauté. Transferred mixture to rice cooker. Added the **liquid and seasoning. Cooked on white rice selection. **Remember, 1-1/4 cups liquid (chicken or vegetable broth) per 1 cup each rice/orzo when cooking in a rice cooker.
