Rinse the rice under cold running water until the water runs clear, about 1–2 minutes.

In a large saucepan, heat olive oil and butter over medium heat until bubbling. Add onion and sauté for 3–4 minutes until translucent.

Stir in garlic and sauté for an additional 1–2 minutes until aromatic but not browned.

Add the rinsed rice to the pot and toast for 3–4 minutes, stirring frequently until grains are light golden.

Pour in chicken broth and add soy sauce, paprika, parsley, salt, black pepper, cayenne, and turmeric. Stir until well combined.

Bring to a boil, reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender.

Remove from heat and let it rest covered for 5 minutes.

Fluff the rice with a fork and garnish with fresh parsley before serving.