Mexican Rice (Debbie Spector)

Spicy, tomato-bright rice, a mainstay of Mexico, is also called Spanish rice. It rounds out any casual Mexican mal.
To peel tomatoes, dip into boiling water for 10 seconds; skins will slip off easily.
4 Tbs. salad oil
2 Tbs. butter or margarine
2 C. long grain rice
1 Large Onion, chopped
2 Cloves of Garlic, minced or presses
2 Anaheim Chiles, stemmed, seeded and chopped; or 1 small can(4oz.) diced Green Chiles
¾ pound Tomatoes, peeled, seeded, and chopped
4 C. Regular strength Chicken Broth
¼ C. firmly packed fresh Cilantro leaves, chopped
Heat oil and butter in 4-6 qt pan over medium high heat. When butter is melted, add rice and cook, stirring until lightly browned(about 3 minutes). Add onion, garlic, and Chiles; continue to cook stirring, for 5 more minutes. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender(25-30 minutes). Remove from heat and stir in cilantro. Makes 6 servings.