Cook rice separately because cooking times vary. Bring 2 cups of the chicken stock to boil and add the brown rice; simmer covered until done, 35–45 minutes. Bring remaining 1 1/2 cups stock to boil and add wild rice; simmer covered until tender—take care not to overcook or the wild rice will curl and burst. Spread rices on a cookie sheet to cool then mix them together. While the rice cooks, heat the olive oil and butter and sauté the Spanish onion and garlic. After a few minutes, add the remaining vegetables. When onion is translucent add basil, oregano, salt and pepper and remove from heat. Mix with the rice.