In a large pan, add butter and oil and heat over medium high heat. Add onion, salt, and pepper and sauté until lightly browned, about 8 minutes. Add celery and red pepper and cook for 3 minutes. Add cumin, oregano, and garlic and sauté for 1 minute. (At this point, you can make ahead and place in the refrigerator until needed.) Add rice and cook for 2 minutes and add remaining ingredients. Bring mixture to a boil, gently stirring, and when it boils, reduce heat to low, cover with lid, and cook for 15 minutes. Turn burner off and remove lid and gently stir with a fork. Add water or broth if rice seems to be sticking. Place lid back on and allow to steam 5 minutes more or until rice is cooked through