Ingredients:

  • 4 tablespoons unsalted butter
  • 1/4 cup yellow onion, finely minced
  • 1 teaspoon garlic, minced
  • 1 cup long-grain white rice, rinsed and drained
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon dried parsley
  • 2 cups low-sodium beef broth
  • 1 teaspoon soy sauce
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large saucepan over medium heat, melt the unsalted butter until it begins to foam. Add the finely minced yellow onions and sauté for 3–4 minutes until they become translucent and soft.
  2. Stir in the minced fresh garlic and cook for approximately 30 seconds until fragrant, being careful not to brown the garlic.
  3. Add the rinsed and dried long-grain white rice directly into the buttery onion mixture. Stir constantly for 2–3 minutes until the rice transitions from translucent to a bright, opaque white with golden edges to develop a nutty flavor.
  4. Stir in the smoked paprika, garlic powder, onion powder, cayenne pepper, turmeric, and dried parsley, allowing the spices to bloom in the butter for 60 seconds.
  5. Pour in the beef broth and soy sauce. Increase heat to bring the liquid to a boil, then immediately reduce heat to low. Cover with a tight-fitting lid and simmer for 15-18 minutes.
  6. Remove from heat and let the rice sit, covered, for 5-10 minutes. Fluff with a fork and season with salt and black pepper to taste before serving.