For the life of me I can't search and find recipes that have been on here. The Wife has graciously allowed me to make it tonight along with enchiladas - rice is usually her domain, but her abuelita's recipe comes out a little stickier than I like.

No doubt FIDO has a good one to go with the chili broth I'm making.

I use a recipe out of an old "Texas" cook book for years and adjusted it to our tastes Basically fry one part white rice in some cooking oil or lard until it takes on a tannish hue. Then add 2 parts liquid which is 1 part tomato sauce and 7 parts chicken stock. Dice up some green onion, green bell and fresh tomato. Add salt, black pepper, cumin and garlic. I can't give you a measurement because my measuring spoon is the palm of my left hand. Mix , cover reduce heat and cook for 20 minutes of so. Pretty simple but tastey.

I also expand on this and have used diced red bell, green and red jalapeno, poblano or NM greens or a combination, different chili powders,,,,new mex, ancho, chipoltle. Have used red onion, green onion and sweet onions, cilantro. Have added diced carrots, whole kernel corn and yes even pinto beans, heaven forbid. Have used chorizo, finely diced chicken,pork or beef fajitas. Make an Italian version with ground Italian sausage and corresponding Italian herbs and spices

Have also made oriental versions substituting various Asian sauces for the tomato sauce in the liquid like dark soy, hoisin sauce, hiracha or gochujang.....maybe a dash or two of fish sauce

Made this one many times and it's pretty good.

https://stellanspice.com/authentic-mexican-rice/

1 heaping cup Long-grain white rice.
1/2 small onion, finely diced
1/4 c finely diced carrot (optional)
1-2 Garlic cloves
2 cups Chicken broth (or water)
1 cube caldo de tomate y pollo
1 heaping Teaspoon pure chili powder. I prefer sun-dried Chimayo if you can get your hands on it.
1/2-1 tsp salt
About 3 Tbls neutral oil (I prefer avocado)

For a fluffy restaurant style rice, the rice needs to get washed until the water runs clear and completely dried after.

Saute the onion and carrot until tender, then add the washed and dried rice..Stir the rice until it begins to lightly toast then add the garlic for a few seconds. Once the garlic is fragrant add everything else and bring up to a simmer, then cover the pan and turn the heat on low for 17 minutes (if you don't have gas or induction, I would switch burners for this step). When your timer goes off remove from the heat, open lid and place a paper towel over the pan and then cover again with the lid. Let it rest for about 10 minutes.

I used to add a little cumin, but I have gotten away from that. You can try it with about half of a teaspoon and see which version you like better. I've also stopped using tomatoes and tomato products and instead use the Caldo de tomate cube. It makes a dryer finished product, but you can use a teaspoon of tomato paste if you do not have any of the cubes on hand