Spanish Rice

Melt butter in large skillet over medium heat. Add peppers and onions and cook until slightly soft, about 4–5 minutes, stirring several times. Turn heat to medium low and add garlic and cook for about 1 minute, stirring constantly so the garlic does not burn. Remove vegetables to plate.

In same skillet, heat oil over medium heat. Add rice and cook just until it begins to brown. Stir in chicken broth and salsa-style tomatoes. Return pepper and onion mixture to skillet. Bring the mixture to a full boil.

Cover with a tight fitting lid and turn to simmer. Do not peek. Cook for 20 minutes or until all the liquid has been absorbed. Remove from heat and let set for 5 minutes. Fluff with a fork.