Melt 2 tbsp butter on medium heat in dutch oven.
Chop your onion while butter is melting. Then add your chopped onion and allow it to cook for 5-6 minutes.
While onion is cooking wash your rice. Then add it to your dutch oven.
Allow your rice mixture to cook for 8 minutes while stirring occasionally. During this time, mix every minute or so and then add the rest of your butter and your spices.
Chop your garlic and it to the dutch oven. Allow this to cook together for an additional 2 minutes.
Add your chicken broth and water and turn your heat to high and place lid on to get the mixture to a boil.
Once the pot is at a boil, turn the heat to low/medium heat. Allow it to cook for another 15-20 minutes. Until the rice soaks up all of the liquid. Don't allow the bottom to burn.
Serve with cilanto garnished on top. Enjoy!
