Melt 1 tablespoon of butter in a medium-sized pot over medium heat.

Add 1 medium onion, finely chopped and sauté for 2-3 minutes until tender.

Stir in 1 cup of long-grain rice and cook for 2-3 minutes until lightly toasted.

Pour in 2 cups of chicken broth and bring to a rolling boil over medium-high heat.

Season with 1/2 teaspoon of garlic powder, 1/2 teaspoon of seasoned salt, and 1/4 teaspoon of black pepper; stir to combine.

Reduce heat to low, cover the pot, and simmer for 18-20 minutes without lifting the lid.

Remove the pot from heat and let the rice rest, covered, for 5 minutes.

Fluff the rice with a fork, garnish with 1 tablespoon of chopped parsley, and serve warm.