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In a large saucepan or cast iron, combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, crushed red pepper, dried parsley, unsalted butter, and chicken broth. Stir to combine.
Place on the stove and bring to a boil over high heat.
As soon as it starts to bubble, cover and reduce to low heat.
Simmer for about 18-20 minutes or until all the liquid is fully absorbed.
Let it rest for about 5 minutes, add an additional 1 tablespoon of butter, if desired then fluff with a fork and serve.
Garnish with dried parsley, if desired.