Heat 1 tablespoon of olive oil over medium heat in a cast iron skillet, deep skillet, or pot. Add the minced garlic and diced onion, sautéing for 60 to 90 seconds until fragrant.
While the garlic and onion are cooking, take the stock out of the fridge to reach room temperature or warm it up in a pot or microwave-safe measuring cup. This helps reduce the time needed to bring it to a boil.
Stir in the orzo, making sure it is well coated with oil, and toast for approximately 3 minutes, stirring frequently to prevent sticking.
Pour in the remaining tablespoon of olive oil, followed by the rinsed rice. Stir thoroughly to coat all the grains in oil, then toast for 4-5 minutes until the rice appears slightly translucent.
Sprinkle the garlic powder, onion powder, coriander, paprika, and salt over the rice mixture. Stir well to distribute the spices evenly.
Gradually add the warmed or room-temperature stock to the skillet. Increase the heat to bring it to a boil, then lower the heat to medium-low to maintain a gentle simmer. Cover with a lid and cook for 15 minutes (or follow the cooking time on your rice package). Avoid removing the lid during cooking.
Once the cooking time is complete, remove the skillet from the heat and allow the rice to rest, covered, for 3 minutes.
Remove the lid, fluff the rice gently with a fork, garnish with chopped parsley, and serve immediately.