Step 1

In a large saucepan over medium-high, melt butter.

Step 2

Add rice and saute until browned (about 5-7 minutes).

Step 3

Add onion, paprika, parsley, garlic powder, and crushed red pepper. Mix until combined.

Step 4

Add chicken stock, mix, and bring to a boil.

Step 5

Reduce heat to low, cover, and simmer for 25-30 minutes, or until rice has softened and most of the liquid is absorbed. (Be careful not to overcook; it should still be a little wet-looking.) Serve immediately.