Begin by rinsing 1 cup of long grain white rice under cold water until the water runs clear, then drain and set aside.

In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add in ½ small diced onion and sauté for 3–4 minutes until the onion becomes translucent.

Add the rinsed rice to the saucepan along with 8 ounces of chicken broth, 8 ounces of whole milk, ½ teaspoon of paprika, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Stir gently to mix.

Bring the mixture to a gentle simmer over medium heat. Once bubbling, reduce heat to low and cover. Cook for 18–20 minutes until rice is tender.

Remove from heat and stir in 4 ounces of grated sharp cheddar cheese, fluffing the rice gently with a fork.