Step 1

In a large saucepan or cast iron, combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, crushed red pepper, dried parsley, unsalted butter, and chicken broth. Stir to combine.

Step 2

Place on the stove and bring to a boil over high heat.

Step 3

As soon as it starts to bubble, cover and reduce to low heat.

Step 4

Simmer for about 18-20 minutes or until all the liquid is fully absorbed.

Step 5

Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.

Step 6

Garnish with dried parsley, if desired.