Ingredients

• ½ cup butter
• 2 cups long-grain white rice (rinsed)
• 1 small white onion (diced)
• 1 Tbsp paprika
• 2 Tbsp dried parsley
• 1 Tbsp garlic powder
• ¼ tsp red pepper flakes (optional)
• 4 cups chicken broth

Instructions

1. Place a large saucepan over medium-high heat and melt the butter.
2. Add the rice and cook, stirring occasionally, until it turns golden brown, about 4–6 minutes.
3. Stir in the diced onion, paprika, parsley, garlic powder, and red pepper flakes. Mix thoroughly so everything is evenly distributed.
4. Pour in the chicken broth, stir well, and bring the mixture to a boil.
5. Once boiling, lower the heat, cover the pan, and let it simmer for 22–25 minutes, or until most of the liquid has been absorbed. Turn off the heat and keep the lid on, allowing the rice to rest for 5 minutes.
6. Remove the lid, fluff the rice gently with a fork, and serve.

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze in a freezer-safe bag for 2–3 months.