Melt the butter in a large sauce pan over medium high heat.
Add the rice and until the rice is browned (about 4-6 minutes).
Then add in the onion, paprika, parsley, garlic powder and red pepper flakes. Mix until all the ingredients are well combined.
Then stir in the chicken broth, mix and bring the mixture to a boil.
Then reduce the heat to low, cover and simmer for 22-25 minutes until most of the liquid is absorbed. Turn off the heat and let the rice sit for 5 minutes cover to finish cooking.
Then uncover, fluff with a fork and serve. Enjoy!
Notes
Refrigerate any leftover rice in an air tight container for up to 5 days. Or you can freezer the leftover rice in a freezer safe bag for 2-3 months.