Rinse the 1½ cups basmati rice thoroughly under cold water until the water runs mostly clear. This removes excess starch for fluffier results. Drain well and set aside.

Heat a large pot or deep saucepan over medium heat. Add 2 tablespoons oil and let it heat up. Add the diced yellow onion, minced garlic, grated ginger, diced bell pepper, and chopped fresh parsley. Stir in the seasonings: seasoned salt, complete seasoning, paprika, and black pepper. Cook for about 3 minutes, stirring occasionally, until the vegetables soften slightly and begin to caramelize/release their flavors (the onions should look translucent and fragrant).

Add the rinsed and drained rice to the pot. Stir everything together well to coat the rice with the oil and aromatics. Cook for about 5 minutes on medium heat, stirring frequently. This step helps the rice absorb all the delicious flavors.

Pour in the 3 cups chicken broth (or vegetable broth). Add the fresh thyme (strip the leaves into the pot or add whole stalks and remove later). Stir once to combine. Taste the liquid and adjust seasoning if needed (it should taste well-seasoned since the rice will absorb it).

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid. Let it simmer undisturbed until all the liquid is absorbed and the rice is tender (about 15–20 minutes, depending on your rice type – check at 15 minutes). Do not stir during this time.

Once the liquid has fully evaporated, remove from heat. Gently fluff the rice with a fork, bringing the bottom rice to the top for even texture. Place a piece of aluminum foil over the top of the pot (under the lid) to trap steam. Return to very low heat (or just let it sit off heat) for an additional 5 minutes – this steams the rice perfectly.

Remove the lid and foil. Gently mix in (or sprinkle on top) the chopped green onions and extra grated carrots for freshness and color. Taste and adjust salt/pepper if needed.