Ingredients
2tbspolive oil
2tbspbutter
1½cupslong grain white rice
1medium yellow onion,finely diced
1red bell pepper,finely diced
4garlic cloves,minced
14½ozfire roasted garlic tomatoes,diced
8oztomato sauce
2cupschicken broth
1tspsalt
½tsppepper
1tspchili powder
1tsppaprika
¼tspcayenne pepper,add more to taste
Preparation
Combine the olive oil and butter in a deep saucepan or Dutch oven over medium heat. Heat until the butter is melted.
Add the rice, onion, and bell pepper, then cook until the rice is golden brown and the vegetables are tender.
Add the garlic, then cook for 30 seconds until fragrant.
Add the undrained diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cayenne pepper, then stir well.
Bring to a boil, cover, then reduce the heat and simmer for 20 to 25 minutes or until the rice is tender and the liquid is absorbed.
Allow the rice to sit, covered, for 5 to 10 minutes.
Stir the rice, then fluff with a fork.
Serve warm, and enjoy!
