Ingredients
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 cups long-grain white rice
- 1/2 cup onion, finely chopped
- 1 bell pepper, finely diced
- 2 teaspoons minced garlic
- 14.5 oz fire-roasted diced tomatoes
- 8 oz tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Instructions
- Melt butter and olive oil in a large pan.
- Add rice, onion, and bell pepper; cook until rice is golden.
- Add garlic and cook briefly.
- Stir in tomatoes, tomato sauce, broth, and spices.
- Bring to a boil, then reduce heat and simmer covered for 20–25 minutes.
- Let rest covered for 5–10 minutes.
- Fluff and serve.
Notes
- Stir frequently while browning rice.
- Do not burn the rice during toasting.
- Can be adapted for slow cooker.
- Let it rest before serving for best texture.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian