in a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook stirring frequently, for abotu 2 to 3 minutes until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregono, and diced tomatoes. Increase heat to high and bring to a boil, stirring occasionally.
stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes. if rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.
