Melt three tablespoons butter in medium stockpot over medium-high heat. Add white part of green onions and chopped garlic. Sauté for one minute. Add rice and stir until coated with butter. Add chicken stock, salt, and pepper. Stir well. Bring to a boil, reduce heat to low, and cover. Cook for 18 minutes.
Remove pot from heat without removing lid. Allow to sit for three minutes. Remove lid and fluff with fork. Fold in green part of green onions, minced garlic, and remaining
