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Set a 4-quart saucepot over medium heat. Add the butter, onions, and garlic. Sauté for 3-5 minutes to soften. Then stir in the rice. Make sure the rice is well coated in butter.
Add the chicken base, turmeric, adobo seasoning, and water. Stir well.
Cover the pot and bring to a boil. Once boiling, lower the heat a little and stir. Then cover and cook for 15-18 minutes, until the rice looks fluffy and there are vent holes in the top of the rice.
Remove from heat and toss the rice. Then cover and let the rice steam another 5 minutes. Stir in the cilantro and serve warm.