Rinse the jasmine rice twice, then drain well.

In a medium saucepan or deep skillet, heat 2 tablespoons of the olive oil over medium-high heat, coating the bottom of the pan evenly.

Add the drained rice and sauté for 5 minutes, stirring constantly, until the rice becomes lightly toasted and slightly golden.

Add the remaining olive oil and stir to coat.

Pour in the water, then add the chicken bouillon, adobo seasoning, and dried parsley. Stir until everything is well combined.

Cover and bring the rice to a boil.

Once boiling, reduce the heat to low and let it simmer, covered, for 18 minutes. Do not lift the lid while the rice cooks.

Remove the pan from the heat and let it rest, still covered, for 5 minutes.

Fluff the rice gently with a fork before serving.