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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 to 20 minutes.
Add the garlic and stir. 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 to 25 minutes or until the rice is tender and the liquid is absorbed.
Let the rice sit covered for 5 to 10 minutes before serving.
Fluff the rice before serving.