Rinse 1 cup of long-grain white rice under cold water in a fine mesh strainer until water runs clear.

In a medium pot, melt 2 tablespoons of butter over medium heat. Add the rinsed rice and sauté for 2-3 minutes.

Pour in 2 cups of chicken or vegetable broth and 2 tablespoons of soy sauce, then add 1 teaspoon each of garlic powder, onion powder, and paprika along with 1 tablespoon of dried parsley.

Increase heat to high and bring to a rolling boil. Reduce heat to low and cover pot tightly. Simmer for 15-20 minutes.

After cooking, remove from heat and let sit covered for 5 minutes. Fluff rice with a fork before serving.