Begin by rinsing 1 cup of long-grain rice under cold water in a fine-mesh strainer to remove excess starch.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the drained rice and sauté for 2-3 minutes.

Stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika to the sautéed rice.

Carefully add 2 cups of chicken broth to the saucepan and stir to combine. Bring to a gentle boil, then reduce heat to low and cover.

Remove from heat after cooking time, let it sit covered for an additional 5 minutes, then fluff with a fork.