First off I'd like to note that I didn't come up with this recipe 100% on my own. I've mostly taken tidbits of things from rice mixes and reading online. It started from us using a rice mix we'd get at the store and it sometimes tasted like it came straight out of a can.
NOTE: Use this as a framework for making rice, I give you the ability to mix and choose to your liking what you want. The reason is you'll like your rice if you use your ingredients.
NOTE #2: Having gone through some food study since I first created this recipe the key thing to note here is you're making a pilaf. I did not know this when I first originally created this. The key components of a pilaf are, toast your rice kernels (this breaks them down and makes them spongy, also releases nutty flavors which are good). Then add a stock (vegetable, chicken or beef) along with water, and then finish off your rice as you normally would. The toasted rice kernels make them absorb more flavor (note spongy 2 sentences ago).
1c Long Grain Rice
1c stock (Vegetable, Chicken, whatever.. I don't like chicken so I use vegetable)
1c water
NOTE: Please refer to your rice's instruction for the mixture of "liquid" and rice. The rice I use says use 1c rice, 2c water. Having offered me that ratio I use 1c rice, 1c stock, 1c water. If it said 1c rice, 1 1/2c water, I would use 1c rice, 3/4c stock, 3/4c water. Get it?
1tbsp Oil (I prefer Olive oil myself)
1tbsp Butter
1/2 chopped medium onion
1/2 chopped green bell pepper
1/2c salsa (I usually just use regular generic Pace Picante Sauce or my homemade mesquite salsa)
1tsp cumin
1tsp chili powder
1tsp salt
First, heat up a pot (you only need one pot to make this) with your oil (1tbsp) till the oil gets close to it's steaming point (you know this when your oil is steaming!)
Put rice, chopped onion, chopped green bell pepper in your pot and cook in oil for 3 minutes. If you start seeing some browned rice kernels this is okay.
When done cooking rice and your veggies in oil, add your stock, water, butter and salsa in, if you must raise heat to bring your rice to a boil. Also this is now the time to season it, please do adjust seasonings to your liking. Note to stir your rice so it doesn't stick to the pan if necessary.
When it reaches a boil, turn the heat down to simmer for 20-25minutes
When you feel it's ready (unless you cooked it too long). Pull the pot off the burner and allow it to steam itself 3-5 more minutes.
Serve with good Mexican food.
NOTE: the exact time can vary depending on your rice and your tastes. Please do feel free to check on your rice, just be quick about it so it holds most of its steam in the pot. I like mine a little on the wet side, but some like theirs dry and fluffy.
Why cooking the rice in oil first?
I've made rice before through several different types of mixes, plus make fried rice etc. This concept seems a little weird (at least it weirded me out first) but I've read many people do this. I tested not cooking the rice in the oil and cooking rice in the oil. The end result is the rice that was cooked in the oil seems to have been "broken" down and comes out more fluffy. This fluffy texture reminds me of all the good mexican rices I've eaten. The not fluffy rice doesn't.
Pace Salsa, yuck?
I just use this because it's easy to carry around. If you wanted to avoid this you could use a mixture of tomatoes, vinegar and what not. Or you could use your favorite salsa. If you use your favorite salsa but learn that you don't like your rice tasting like it too, then try another salsa. :) Btw you can also use ketchup here, use ~1tbsp of ketchup or tomato paste if you do.