Melt the butter over medium heat in a 10 inch frying pan. Add the rice and saute in the butter. Keep the rice mixing until it is very lightly browned. This should take no more than five minutes.

Add the chicken broth or stock. Add the salt and mix the rice evenly into the broth. Reduce the heat to low and saute the rice covered for 15 minutes. Keep an eye the rice during this step. It's a good idea to use a see through cover so you can see the rice without taking the cover off.

Towards the end of the 15 minutes, the liquid should be significantly reduced and the rice close to cooked. If it is not, you may need to increase the heat slightly but don't over do it.

When the liquid is significantly reduced but not completely absorbed, add the garlic powder, onion powder, turmeric and chicken bouillon. Mix the rice well until all of the ingredients are blended in. Be sure that the chicken bouillon cube has broken up and mixed. Once mixed, the rice should have a yellow color.

Now add the parsley and mix well. The rice is ready to be transferred to a serving bowl and served. Salt and pepper to taste.