1 tablespoon olive oil
1 ½ cups long grain white rice
½ cup finely chopped onion
1 bell pepper finely diced
2 teaspoons minced garlic
14.5 ounce fire roasted diced tomatoes not drained
8 ounce can tomato sauce
2 cups chicken broth
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil. Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes. Add the garlic and stir and cook for about 1 minute. Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well. Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed. Let the rice sit covered for 5-10 minutes before serving. Fluff the rice before serving.