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Preheat a skillet on medium-high heat.
Rinse the rice and allow it to drain.
Add the butter to the hot skillet and melt it.
Add the rice and toast it on medium-high heat until it turns golden brown and has a nutty smell.
Remove the rice from the heat and allow the skillet to cool down a bit.
Slowly add the chicken broth (or water) to the skillet.
Add the chicken bouillon and granulated garlic, stir and bring to a boil.
Turn the heat down to the lowest setting and cover the skillet. Don't touch it for 15 minutes.
After 15 minutes, remove the lid and fluff the rice, scraping the bottom of the skillet to prevent any burnt or stuck rice.
Cover the skillet and cook for another 5 minutes.
Remove from heat, fluff the rice again, and serve.