Gather all ingredients.

Melt butter in a skillet over medium-low heat. Add orzo; cook and stir until orzo is golden brown.

Stir in onion and cook until onion becomes translucent.

Add garlic and cook for 1 minute. Stir in rice and chicken broth, turn heat to high, and bring to a boil.

Reduce heat to medium-low, cover the skillet, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.