This is my favorite Mexican rice recipes and is so quick and easy! I use basmati rice, so I adjust the amount of chicken broth. To make this recipe easier, I will often use chicken bullion cubes plus water and use canned, diced tomatoes instead of the fresh ones.
2 tablespoons olive oil
1/2 onion, diced
2-4 garlic cloves, chopped
2 cups long-grain white rice
4 cups chicken broth
1 packet sazon seasoning with coriander and annatto (Goya brand- found in Mexican food aisle)
2 small plum tomatoes, seeded and diced
salt and pepper
Heat the oil in a saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the chicken broth, rice and sazon packet packet and stir. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15-20 minutes. Remove the lid and fluff with fork.
source: recipe adapted from here