Here's a few recipes:
Allen’s Mexican Rice
Yields: about 3 c
2 T vegetable oil
½ c chopped onions
½ c chopped green bell peppers
2 T frozen peas, optional
2 T frozen corn, optional
1 t minced garlic
1 T Mexican Seasoning Mix
1 t cumin
½ t chili powder
½ t oregano
One 8 oz can tomato sauce
1 ½ c rice
2 c chicken stock
2 t salt, or to taste
In a saucepan, heat the oil. Add the onions, bell peppers, garlic, and if you desire, the peas and corn. Season with the Mexican Seasoning Mix, cumin, chili powder, and oregano. Sauté over medium heat until the onions are soft and beginning to become translucent. Add the rice and sauté until the rice is toasty. Add the tomato sauce and stir until it’s fairly well blended. Increase the heat to medium-high and cook this mixture until the tomato sauce mixture begins to caramelize a bit. Add the chicken stock and bring to a boil. Stir to make sure everything is mixed well. Check the seasoning and add more salt if needed. Bring to a boil, cover, reduce heat to a simmer, and cook for 18 minutes. When done, fluff with a fork and serve.
Mexican Seasoning Mix
¼ c chili powder
¼ c cumin
¼ c ground coriander
¼ c granulated garlic
1/8 c ground black pepper
1/8 c red pepper flakes
1 T salt
Blend together and store in an airtight container.
Big, try searching for some "Arroz con Pollo" recipes. I know I've posted mine before on the Chicken board.