I semi brown the rice with a tablespoon or 2 of oil
Add finely chopped bell pepper, jalepeno, onions and let them heat up
1 can of diced tomatoes and 1 cup water some light salt and pepper
Bring to a boil cook on low. I don't add the broth as a way to keep it lower sodium, a dash of table salt keeps my wife happy.
I've also experimented with peas and carrots and depending on what you're shooting for it can be quite tasty.
This seriously is the best and easiest mexican rice and its perfect every time:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth ( I use the knorr chicken broth with the tomato = perfect)
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
I just followed some of the tips here, using just finely chopped garlic, rice and salsa/water mixture (2:1 to rice).
man! I already knew how to do it! all started by using Farmhouse rice stuff back when I was young (in my 20s, mind you), stupid and single, and living on my own. if you know what Farmhouse is, then you know what I'm talking about. this is so ****in easy! well, aside from having to deal with the ingredients yourself first.
I think I alternate between Farmhouse & Ramen for dinner, haha! ;)