In a small saucepan combine chicken broth, butter, and five-spice powder. Bring to boiling. Pour into a 1-1/2-quart casserole. Stir in rice. Bake, covered, in a 350 degree F oven about 30 minutes or until rice is tender and liquid is absorbed.
Fluff rice with a fork; stir in parsley. Makes 4 side-dish servings (about 3 cups).