Place rice on a colander for 10 minutes to remove excess moisture.
Heat the oil and half of the butter in a cast-iron skillet or a pan over medium heat.
Add the chopped onion and cook until soft.
Add garlic and sauté until fragrant.
Add the rice and sauté for 1-2 minutes (don't make it change color!).
Pour over the hot water and add the powdered chicken bullion (read notes)
Bring to a simmer. Cover the pan and set the heat to medium-low.
Cook the rice from 15 to 17 minutes without uncovering the pan (read notes).
Adjust salt to taste and turn off the heat.
Add the remaining butter in small pieces on top of rice, cover the pan and allow to rest for 5 minutes.
After time passes, use a fork to nicely fluff the rice.
Transfer onto a serving platter, sprinkle with chopped cilantro for presentation and enjoy.
Notes
You can replace powdered chicken bouillon with chicken stock.
Do not uncover the pan while the rice is cooking.
At the end, check the rice texture to see if is fully cooked, if it's not and there's not more liquid, add a little bit only and keep cooking until done.
If the rice is fully cooked but there's still liquid, uncover the pan and allow the chicken stock to evaporate, but do not stir the rice!