Gather all your ingredients, dice the onion, mince the garlic, and measure out the spices and canned goods.
In a large skillet or pot, melt 2 tablespoons of butter (or ghee) over medium heat. Add the diced sweet onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and sauté for an additional minute until fragrant.
Add the 1 cup of long-grain brown rice to the skillet. Stir it into the onion and garlic mixture, allowing the rice to toast slightly for about 2-3 minutes.
Sprinkle in the cumin, chili powder, black pepper, and salt. Stir everything together to coat the rice with the spices.
Pour in the diced fire-roasted tomatoes, diced green chiles, and tomato paste. Stir to combine, then add the chicken broth and bring to a gentle boil.
Once boiling, reduce the heat to low and cover the skillet or pot. Allow the rice to simmer for about 40-45 minutes, or until the liquid is absorbed and the rice is tender.
Remove from heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.
