Start by heating the olive oil and butter in a heavy-bottomed pot over medium heat. As they melt, toss in the finely minced shallot. Sauté until translucent, about 3-4 minutes. This sets the base for rich flavors.

Next, sprinkle in the vermicelli or orzo pasta. Stir it around for a minute, letting it get golden. The nutty aroma that wafts up? That’s a great sign! You want to build layers of flavor.

Now, add the long-grain white rice to the pot. Stir it to coat all the grains with that butter and oil mixture. Let it cook for about 2 minutes, stirring occasionally. This will help keep the rice grains separate once cooked.

Toss in the salt, garlic granules, black pepper, smoked paprika, and dried thyme. Stir until everything is well combined. The spices will infuse the rice with an amazing flavor profile.

Carefully add the low-sodium chicken stock. Bring it to a gentle boil. Once boiling, reduce the heat, cover the pot, and simmer for 18 minutes. Keep it covered—no peeking! This helps trap the steam and allows the rice to become perfectly fluffy.

Once the timer goes off, remove the pot from heat without lifting the lid. Let it rest for 5 minutes. After that, remove the lid and fluff the rice gently with a fork. Finish with a sprinkle of freshly chopped parsley on top for a pop of color.