This is one of the best recipes I’ve found for Mexican rice.
1 cup of uncooked rice
2 cups water
4 cloves garlic, minced or crushed
1-2 Tbsp. olive oil
½ sweet yellow onion
Coarsely chopped small roma tomato, chopped into 4 pieces
Hot pepper of your choice, sliced lengthwise
¼ cup tomato sauce
1 teaspoon cumin
2 Tbsp. chicken bouillon
Heat olive oil in medium sized pot over medium heat. Add uncooked rice to the pot and make sure all of the rice is lightly coated with the oil. Sauté the rice in the oil and as it gets browner, stir the rice more frequently so that it does not turn black. Toward the end of the browning, add garlic and sauté for about 30 seconds.
Next, carefully add the water to the pot (be mindful that it will steam up). Add all remaining ingredients to the pot; stir and cover. Reduce heat to medium-low to medium and let the rice cook for 20-25 minutes.