Restaurant Spanish Rice - cooking recipe

Ingredients

1 teaspoon olive oil
1 teaspoon butter
1/2 sweet onion, diced
1 cup rice
2 cups water
1 chicken bouillon cube
1/2 teaspoon kosher salt (less if regular salt)
1/4 cup mild canned enchilada sauce (not salsa)
1 -2 tablespoon grated carrot
1 -2 green onion, for garnish

Preparation

Saute onion in oil until translucent.
Add rice and saute a few more minutes.
Add remaining ingredients and bring to a boil.
Stir, cover and reduce heat to simmer.
Simmer for twenty minutes without removing lid.
Fluff with a fork and serve with chopped green onions on top.
Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.