Rinse the rice under cold water until the water runs clear. This helps remove excess starch and ensures the rice cooks up fluffy and separated.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add the chopped onion and sauté for 2–3 minutes until softened and translucent. Stir frequently to avoid burning.

Toss in the minced garlic and sauté for another 30 seconds until fragrant.

Lower the heat slightly and sprinkle in the paprika, ground cumin, cayenne pepper, and turmeric. Stir well to coat the onions and garlic with the spices.

Cook the mixture for about 1 minute to toast the spices, releasing their rich aroma and deepening their flavor.

Add the rinsed rice to the pan and stir gently, coating each grain with the spiced oil mixture. Toast the rice for 1–2 minutes to enhance its nutty flavor.

Pour in 2 cups of vegetable or chicken broth, then add the salt. Stir once to combine.

Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low and cover the pan with a tight-fitting lid. Let the rice simmer for 15–18 minutes, or until the liquid is fully absorbed.

Avoid lifting the lid during cooking to ensure the steam stays trapped and cooks the rice evenly.

Remove the pan from heat and let it rest, covered, for 5 minutes. This helps the rice absorb any remaining steam and enhances its texture.

Fluff the rice gently with a fork to separate the grains.

Step 6: Garnish and Serve

Transfer the rice to a serving dish and sprinkle with freshly chopped cilantro or parsley for a pop of color and freshness.

Serve with lemon wedges on the side to add a bright, tangy twist.

Don’t skip the resting time: It’s essential for fluffy, non-sticky rice.

Adjust spice levels: If you prefer a milder dish, reduce or omit the cayenne pepper.