In a large skillet, melt 2 tablespoons of butter over medium heat. Once the butter is bubbly and fragrant, add 1 cup of jasmine or long-grain white rice. Sauté the rice for about 5 minutes, stirring frequently until it turns lightly golden.

To the skillet, stir in ½ a diced onion, allowing it to mingle with the rice. Cook this mixture for approximately 2-3 minutes or until the onions become translucent and soft.

Next, introduce a burst of flavor by mixing in 2 tablespoons of soy sauce, 1 teaspoon of paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, ¼ teaspoon of cayenne pepper, and 1 tablespoon of chopped parsley.

Pour in 2 cups of chicken broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 5 minutes.

Reduce the heat to low and cover the skillet. Let the rice simmer gently for 12-15 minutes until all the liquid is absorbed and the rice is fork-tender.

Remove the skillet from heat and let it rest for a few minutes before uncovering. Season with salt and pepper to taste.