Ingredients
The following ingredients have 7 Servings
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 ½ cups long grain white rice
- 1 medium-sized yellow onion (finely diced (about 1 cup diced))
- 1 red bell pepper (finely diced (about 1 cup diced))
- 4 garlic cloves (minced)
- 14 ½ ounces can diced fire roasted garlic tomatoes (undrained)
- 8 ounces can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (add more to taste for more spice)
Instruction
- Combine olive oil and butter in a deep saucepan or dutch oven over medium heat. Heat until butter is melted.
- Add rice, onion, and bell pepper and cook until rice is golden brown and veggies are tender.
- Add garlic and cook until fragrant, about 30 seconds.
- Add undrained diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cayenne pepper and stir well.
- Bring to a boil, cover, reduce heat and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
- Allow rice to sit covered about 5-10 minutes to absorb any liquid. Stir, fluff with a fork, and serve.
