Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1½ cups long-grain white rice
• ½ cup onion, finely chopped
• 1 bell pepper, finely diced
• 2 teaspoons minced garlic
• 14.5 ounces fire-roasted diced tomatoes, not drained
• 8 ounces tomato sauce
• 2 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin

Instructions

1. Place a large skillet or pan with a tight-fitting lid over the stove. Add the butter and olive oil and heat until the butter is fully melted.
2. Stir in the rice, onion, and bell pepper. Cook over medium to medium-high heat, stirring often, until the rice turns golden and the vegetables soften, about 15 to 20 minutes.
3. Add the garlic and cook for approximately 1 minute, stirring constantly.
4. Pour in the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cumin. Mix well so everything is evenly combined.
5. Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from heat and leave the rice covered for 5 to 10 minutes.
7. Fluff with a fork before serving.

• Spanish rice and Mexican rice are often used to describe the same style of dish. Both refer to rice that is toasted before simmering in a seasoned tomato-based liquid with vegetables.
• Stir the rice frequently during the browning step to prevent scorching.
• Slow cooker option: Toast the rice and vegetables on the stovetop as directed. Transfer everything to a slow cooker instead of simmering on the stove. Cover and cook on high for 2½ to 3 hours, or until the liquid is absorbed. Fluff and serve.