How to make
Peel and dice the tomatoes. Finely chop the onion and garlic.
Heat the butter and olive oil at a moderate temperature on a heated hob in a deep frying pan.
Add the onion and garlic and fry them until they soften (or for about 3 minutes).
Add the diced tomatoes, cover the pan with a lid, reduce the temperature and let the sauce simmer for about 10 minutes.
Add the chicken broth and bring it to a boil. Add the rice and season it with salt and black pepper.
Cover the pan again with a lid and let the rice simmer for about 20-25 minutes until it's fully cooked.
