Start by rinsing your rice under cold water until the water runs clear. This removes excess starch, ensuring your rice won’t turn into a sticky mess. It might seem like an extra step, but it’s totally worth it for that perfect texture.

Heat the butter in a medium-sized pot over medium heat. Once melted, add the chopped onion and garlic. Cook until the onion is translucent and the garlic is fragrant. By now, your kitchen will start smelling like heaven, and you’ll know you’re on the right track!

Add the rinsed rice to the pot. Stir it around to coat the grains in butter, letting it toast for about 2-3 minutes. Toasting the rice brings out a subtle nuttiness that elevates the flavor profile.

Sprinkle in the paprika, cumin, chili powder, dried parsley, salt, and black pepper. Give everything a good stir so the rice is evenly coated. Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes. Resist the urge to lift the lid—steam is your best friend here! This is where the magic happens.

Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes. Then, fluff it gently with a fork, and it’s ready to serve. It’s that simple!