Rinse the rice under cold water until the water runs clear. This removes extra starch and helps the rice stay fluffy. Drain well and set aside while you prepare the rest of the ingredients.

Heat butter in a medium saucepan over medium heat. Add diced onion and cook until soft and slightly golden. Stir often so the onion cooks evenly and builds a rich base flavor.

Add minced garlic to the pan and cook for about one minute. Stir constantly to avoid burning. The garlic should smell fragrant and blend well with the softened onion mixture.

Stir in the rinsed rice and cook for a few minutes. Let it lightly toast in the butter and onion mixture. This step helps deepen the flavor and improves the final texture.

Pour in beef broth, soy sauce, paprika, salt, pepper, and dried parsley. Stir everything together well so the rice is fully coated with the seasoned liquid before cooking begins.

Bring the mixture to a gentle boil, then reduce heat to low. Cover the pan with a tight lid and let it simmer. Do not open the lid while cooking.

Cook for about 18 to 20 minutes until the liquid is absorbed. Remove from heat and let it sit covered for five minutes. This helps the rice finish steaming properly.

Fluff the rice gently with a fork before serving. Taste and adjust seasoning if needed. Serve warm as a perfect side dish with steak, chicken, or grilled vegetables.