Although not necessary, I always rinse my rice. It removes excess starch and helps achieve a fluffier texture. If you rinse it, remember that some enriched rice brands add powdered vitamins, which you might wash away.

Place the rice in a shallow container.

Add enough water to cover it and gently scrub the grains.

Drain and repeat once more.

Let it sit in a strainer to remove excess water while preparing the other ingredients.

Dice the tomato, onion, and green pepper into small pieces.

Measure out the seasonings, butter, and oil.

Heat a pot over medium heat.

Add olive oil and butter, letting the butter melt completely.

Stir in the diced tomato, onion, and green pepper.

Add salt, adobo, and Better Than Bouillon, mixing well.

Add the rinsed and drained rice to the pot.

Stir well to coat the rice with the oil and seasonings.

Let it toast lightly while stirring occasionally. This step enhances the flavor.

Once the rice is lightly fried and what remains of the tomato is just the peel, pour in the water.

Scrape the bottom of the pot to lift any browned bits (adds extra flavor!).

Bring to a simmer and cook uncovered for about 8 minutes, until most of the water evaporates.

Once you hear a light sizzle, reduce the heat to very low.

Mound the rice slightly in the center (this helps even cooking) and cover the pot.

Let it steam for 9.5 minutes, then turn off the heat.

Uncover the pot and check the texture. The rice should be fluffy and separate easily.

Remove from the heat and let it rest uncovered for a few minutes to release excess steam.

Serve warm and enjoy!