Drain and chop the sun dried tomatoes. Add 2 Tbsp olive oil, sun dried tomatoes, and onion to a pot and saute for 5 minutes. Add the chicken or vegetable broth and simmer for 5 minutes.
In another pot add 1 Tbsp olive oil and butter. Add the rice and mix well for 5 minutes.
Puree the sauce from the first pot and add it to the pot with rice.
Add the garbanzo beans and salt and cook for 20 minutes on low heat.
Cover with the lid and let sit for 15 minutes. Garnish with parsley.