Begin by setting a large saucepan over medium-high heat. Add the butter and let it melt. Once the butter is melted, add the chopped onion and cook for about 3 minutes, stirring frequently until the onions soften and become translucent.

Stir in the minced garlic and cook for another 30 seconds, allowing the garlic to release its aromatic fragrance.

Add the uncooked rice to the saucepan and stir it for about a minute, allowing the rice to lightly toast. This step will enhance the flavor and add a subtle nuttiness to the rice.

Pour in the chicken-style broth, add the bay leaf, and sprinkle in the ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.

Remove the pan from the heat, but keep it covered. Let the rice stand for 10 minutes. This helps the rice firm up and become fluffy.

Remove and discard the bay leaf, then fluff the rice with a fork. Gently stir in the chopped cashews and fresh parsley. Adjust the seasoning to taste and serve warm.