Heat the butter over med-high heat in a large, deep skillet with a tight fitting lid. Once it's melted, add the onion and the orzo. Cook, stirring often, until the onion is translucent and the orzo has begun to turn golden.

Stir in the seasonings (except for the parsley), the garlic and the rice. Cook and stir for another minute or two. Then add in the broth and let it come to a boil.

Place the lid on and turn the heat to low. Let this cook, covered, without lifting the lid for 17 minutes. Then turn off the heat, but leave the skillet undisturbed with the lid still on for an additional 5 minutes.