In a medium skillet over medium heat, melt the butter. Once it begins to bubble, add the rice and stir continuously for 4–6 minutes until it starts to turn golden brown.

Add the chopped onions and cook for another 2–3 minutes. Stir frequently to prevent sticking. Add minced garlic and sauté for 1 more minute.

Stir in smoked paprika, garlic powder, black pepper, parsley, cayenne pepper (if using), and soy sauce. Mix until everything is well combined-about 30 seconds.

Slowly pour in the chicken broth while stirring. Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for 22–25 minutes or until the liquid is nearly absorbed.

Turn off the heat and let the rice sit, covered, for 5 minutes. Then remove the lid and gently fluff the rice with a fork. Sprinkle with a bit more dried parsley for that signature Texas Roadhouse look.