Mexican Rice

Heat the olive oil in a skillet over medium heat.

Add the butter and let it melt.

Add the rice and stir until it becomes lightly golden.

Add the chopped onion and sauté until it softens.

Add the chopped bell pepper and cook until slightly tender.

Add the paprika and taco seasoning, stirring until evenly distributed.

Add the tomato juice and stir to combine with the rice.

Pour in the broth and mix gently.

Cover the skillet with foil or a lid and let the rice simmer over low heat for 15–20 minutes until fully cooked.

Once cooked, fluff the rice gently and serve it hot.