It's simple, one cup rice, fry it in a tablespoons of oil until it has changed color a bit. I use a higher heat. Add two cups water and one teaspoon tomato bullion per cup of water. Cover and cook 20 minutes. If you don't have tomato bullion use chicken bullion and replace a cup of water with tomato sauce.I wish I knew how to make rice better. Yeah, I can steam it, but beyond that, I can't do it. I've tried making Spanish rice, but it sucks. I even had an old Mexican lady come over to walk me thru the process, but she didn't use precise measurements, so I couldn't follow. I do know she said it was all in the 1/2 of onion in the middle of the pan, that is the secret to great Spanish rice.
I order several different varieties of USA grown organic rice from Lundberg Rice. It seems to be high quality. I can't find short grain brown rice anywhere here but they always have it.Another thing is buy a quality rice. We use jasmine mostly. Good rice you can see open like a flower when fried. Cheap rice is probably plastic anyway