As for the reader who wanted a recipe for rice like they serve in Mexican restaurants, here is the "recipe" my MIL and DH use as they are Hispanic.

Mexican Rice

1 cup long grain rice, not instant
1 onion, sliced or diced
2 tsp chicken bullion, mixed with water
1 can Mexican-style canned tomatoes
2 cups water
oil

In large frying pan, add oil and rice. Do not wash rice before cooking. Over medium high heat, stir rice until almost golden color, stirring constantly, for about 5 minutes. Add onion and cook for 1-2 minutes or until rice is golden color. If a few rice kernels turn brown, that is all right. Add water - be careful as it steams when poured in. Add tomatoes. Bring to a boil, lower heat to simmer, and cover pan for about 20 minutes. Check to see if done, additional water needed, etc. If done, turn off heat and let covered pan sit for an additional 5-10 minutes. This lets the rice "fluff". We don't add any salt as the bullion adds enough salt for us.
Karen, SW Arkansas