Place the pepper, shallot, parsley, cilantro, onion, garlic cloves, and salt in a blender. Add a bit of broth and process until smooth; set aside.

Heat the oil and butter over medium-high heat in a large saucepan with a tightfitting lid. When the butter starts to foam, add the rice, stirring well to coat each grain. Cook, stirring occasionally, until the rice is fragrant and slightly golden, about 3 minutes.

Add the blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in the chicken broth. Return the mixture to a simmer, then reduce the heat to low. Cover and cook until the liquid has been completely absorbed and the rice is tender, about 20-25

Minutes.

Remove from heat and let the rice sit, covered, for 5 minutes. Stir well and serve.