Melt the butter in a large heavy-based pot over medium to high heat. Add in the green onions and garlic and saute for 5 minutes.
Pour in the tomatoes along with the paprika, turmeric, onion powder, cumin, coriander, and Oregano, and saute for another 5 minutes.
Add the rice into the pot with the veg and let it fry, stirring for 5 minutes. This gives the rice a little toasted flavor.
Next, pour in the chicken stock and half of the cilantro. Sprinkle in a little salt and pepper then give it all a stir, place the lid onto the pot, and bring it to a boil. Turn the heat right down and let the rice simmer for 15 minutes or until the water has cooked away.