In a large saucepan, add 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt and blend with the oil.

Carefully add the peeled and thinly sliced garlic to the bubbling oil and butter mixture. Stir continuously for about 1 minute, or until the garlic becomes golden and fragrant.

Next, stir in your long-grain white rice, ensuring each grain gets coated in the buttery garlic mixture. Toast the rice for an additional minute.

Pour in 2 cups of chicken broth and sprinkle in some salt to taste. Increase the heat until the mixture reaches a rolling boil.

Once boiling, reduce the heat to a gentle simmer, cover the saucepan, and let it cook for about 15 to 18 minutes.

After removing from heat, let the Garlic Rice rest, covered, for 5 to 10 minutes. Fluff gently with a fork, then stir in the remaining butter and parsley.