In a medium saucepan, melt the butter over medium heat. Allow it to foam but not brown.
Add the uncooked long grain cooking rice to the melted butter. Stir frequently for about 2-3 minutes until the rice is lightly golden and fragrant.
Pour in the chicken broth and the can of Rotel diced tomatoes and green chilies. Stir to combine.
Sprinkle in the chili powder and paprika, stirring to ensure the rice is fully coated.
Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low.
Cover the saucepan with a lid and let it simmer on low heat for about 20 minutes.
After 20 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and serve warm.
