I have been searching for a great homemade Mexican rice recipe, and when an old classmate on Facebook mentioned his wife was making his mom's recipe, I had to beg for it! =) I adapted it a little by adding in some diced carrots and a Serrano chili. This was really good rice. Just be sure to let it sit a while after it cooks so the flavors come together. This recipe also makes plenty for 3 meals, so either cut it in half or freeze in portions. I used this in some chicken and rice burritos, garnished as desired.
4 TBL canola oil
1 onion diced
2 Cups long grain rice
2 medium tomatoes, chopped (or 14 oz can diced Toms)
4 Cups water (I've been using chicken broth)
2 1/2 chicken boullion cubes
1 tsp crushed garlic
2 carrots, diced
1 Serrano chili pepper, diced
Heat 4 tablespoons of oil in a pan. Add in 3/4 chopped onion and 2 cups of white rice. Cook and stir until rice is brown. Then in a blender, blend tomatoes, 1/4 of an onion, serrano pepper and garlic. Add water and bouillon, blend (if all the water does not fit in blender, add in with rice mixture). Then add this in with your onions and rice. To the pan, add in carrots, bring to a boil then turn heat down to low-medium and cover until rice is done, about 20 minutes. Fluff rice to combine the tomatoes and carrots. Allow to sit for a little while for flavors to come together.
-adapted from a friend David R.