Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • ½ cup (75g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 cup (185g) long-grain white rice, rinsed and drained
  • 2 cups (480ml) low-sodium beef broth
  • 1 tsp (2.3g) smoked paprika
  • ½ tsp (1.5g) garlic powder
  • ¼ tsp (0.5g) onion powder
  • ¼ tsp (1.5g) salt
  • ⅛ tsp (0.2g) red pepper flakes
  • 1 tbsp (3g) fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in the minced garlic and the dry, rinsed rice, stirring constantly for 2-3 minutes until the rice grains look opaque and smell nutty.
  2. Add the smoked paprika, garlic powder, onion powder, salt, and red pepper flakes to the toasted rice. Stir for 30-60 seconds until the rice takes on a deep, golden-orange hue.
  3. Pour in the low-sodium beef broth and stir once to combine. Bring the mixture to a boil, then immediately reduce heat to the lowest setting, cover with a tight lid, and simmer for 18-20 minutes.
  4. Remove the pot from the heat and let it sit, covered, for 5 minutes. Remove the lid, fluff gently with a fork to separate the grains, and fold in the fresh parsley.