Heat 1 Tbsp butter and 1 Tbsp olive oil in a large pot over medium-high heat. Add ¼ cup diced onion and 4 minced garlic cloves, cooking for 1–2 minutes until softened.

Stir in 1½ cups uncooked jasmine rice, then pour in 3 cups chicken broth, ½ tsp salt, and ¼ tsp black pepper. Stir gently to combine.

Bring to a boil, then reduce heat to low and cover with a lid. Let simmer for 12–15 minutes, or until all liquid is absorbed. Do not stir during this step.

Remove from heat and let sit covered for 5–10 minutes to steam.

Add 3 Tbsp butter, then fluff the rice with a fork until light and separated.