I have watched many Mexicans make simple easy rice, but it has been hard to find such a recipe that only includes the basics. I did change some things up based on what I've seen others use to make their rice.
So, there are 3 ways you can do the first change, which is the chicken broth. Buy it in the can/box, or make it yourself with the chicken bouillons, or either cubed or loose.
Then you want to use something with more flavor than plain tomato sauce. You can sub V8 juice or Campbell's tomato juice. The extra small cans actually measure 3/4 cup.
Because the two products above have extra sodium and flavor, I didn't add any extra salt of garlic.

For a nice touch, add some fresh cilantro, like Chipotle.

This recipe is perfect just how it is. I loved it, my red rice always sucked but not anymore :)

Add 1/4 c. green chiles and 1/4 c. diced onion, use chicken broth instead of water, use El Pato tomato sauce instead of plain tomato sauce, and use minced garlic. Heat garlic and onion with rice in oil until tender and rice is browned. Add chicken broth and remaining ingredients, bring to boil, cover and simmer about 20 minutes. The El Pato gives it a great flavor.

Simple, easy. Just like momma's!

I didn't have tomato sauce so I used about it tablespoon of tomato paste with an extra quarter cup of water and I also put in a Knorr tomato flavored bullion cube. It came out really tasty. But I do want to try it the way you intended. Great recipe thanks for sharing

It was very easy to follow and make... My family ate it on their burritos I had made for dinner.

This recipe is amazing. I added a can of the tomatoes & chili's to it - and it made it super amazing. I recommend that to anyone who wants a little hint of spice to it!

I started with one cup of parboiled rice. I sautéed it to a golden brown then I added half each a green pepper and onion chopped along with one tsp cumin, two tsp each salt and garlic powder then sautéed awhile longer. Then instead of tomato sauce I used two thirds of a cup of medium picante sauce. I then stirred this a bit until good and hot. Then I added two cups of water and cooked for twenty five minutes. When it was done I did not open the lid I turned off the heat and left the pot on the burner for thirty five more minutes while I finished the rest of dinner. It was delicious!

Am going to do this recipe today... but use Minute Rice and follow Marc's advice. My old recipe does call for onion/garlic, etc.,... but will add cumin, a little chili powder, Herb Ox chic bouillon, and canned stewed tomatoes.

This HAS to be outstanding. Thanks for submitting and thank everyone for the reviews with changes. Love this website. I try to prepare 2-3 dishes per week from this site... and this one will be my latest.