1. Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear, then let it drain well.

2. In a medium saucepan with a lid, melt the butter and olive oil over medium heat until foamy.

3. Add the diced onion and cook, stirring often, until soft and lightly golden around the edges.

4. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

5. Add the rinsed, drained rice to the pan and stir to coat every grain in the butter and oil.

6. Sprinkle in the paprika, turmeric, garlic powder, onion powder, salt, black pepper, and cayenne (if using), then toast the rice and spices for 1–2 minutes, stirring frequently.

7. Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the pan.

8. Stir well and taste the cooking liquid, adjusting the salt or pepper if needed.

9. Bring the mixture just to a boil over medium-high heat.

10. As soon as it boils, reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 18–20 minutes, or until the liquid is absorbed and the rice is tender.

11. Remove the pan from the heat and keep it covered for 5–10 minutes to let the rice steam and firm up.

12. Uncover and fluff the rice gently with a fork, separating the grains.

13. Stir in the chopped fresh parsley and taste again, adjusting seasoning if needed.

14. Serve warm as a side dish with steak, chicken, pork, or your favorite grilled meats.