In large saucepan, heat butter and oil over medium heat; sauté rice for 3 to 5 minutes or until lightly toasted. Add onion, garlic, cumin, oregano, chili powder, salt and pepper; continue to sauté for 3 to 5 minutes or until onions are softened.
Stir in broth, salsa and lemon juice; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed.
Remove from heat; fluff with fork. Sprinkle with cilantro.
For a one-pot meal, sear chicken thighs in saucepan with onions.