Start by rinsing the rice under cold water until the water runs clear.

In a large pot, heat olive oil over medium heat. Toss in the chopped onion and sauté until translucent, about 3-4 minutes.

Add the green bell pepper and sauté for another 2 minutes until softened.

Stir in the minced garlic, cooking for about 30 seconds until fragrant.

Introduce the rinsed rice to the pot, lightly toasting for about 2 minutes while stirring constantly.

Season with paprika, dried parsley, cayenne pepper, salt, and black pepper, stirring to combine.

Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.

After simmering, let the rice sit covered for 5 minutes, then fluff gently with a fork. If desired, add a teaspoon of butter for richness before serving.