Heat 1 tablespoon of olive oil on medium in a cast iron skillet, deep skillet, or pot. Add garlic and onion and sauté for 60-90 seconds.
*If using stock that's been stored in the fridge, take it out of the fridge to warm to room temperature. Or you can heat it in a pot or put it in a pyrek measuring cup and pop it in the microwave (using cold stock will add to the time it takes to bring it to a boil).
Add orzo and stir well to coat orzo. Toast for 3 minutes, stirring often.
Add remaining 1 tablespoon of olive oil and then add rice. Stir to ensure that all of the rice is coated in the oil. Toast rice for 4-5 minutes until rice is translucent.
Add spices, garlic powder, onion powder, coriander, paprika, and salt to the rice and stir to combine.
Slowly add warm or room temperature stock to the pan. Turn up heat and bring it to a boil, then turn down heat to medium / low (a gentle simmer), cover, and let cook for 15 minutes (or follow the cooking time on your rice package). Don't remove the lid until the cooking time is up!
After 15 minutes, remove rice from heat and let rest, covered, for 3 minutes.
Remove lid, garnish with parsley and then fluff with a fork and serve immediately.