I love this and make it often when the family gets together for Mexican food, I usually make this and some Tamales to go with it.

1 1/2 cups white rice(I think long grain)
2 2/3 cups chicken broth(if you use canned, get Swanson)
1 1/4 cup diced tomato(I use canned) and add a little of the juice for flavor(maybe 1/8 cup?)
1 medium onion chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper or to taste
1 tbsp lard(really must be lard, vegetable oil comes close)

Melt the lard in a medium to medium high skillet and dump in all the rice, stirring and browning/toasting the rice. Keep a very close eye on it if cooking on medium high, because it can burn quickly. I reccomend using medium until you get the hang of it. When the rice is toasted, pour in the chicken broth then the remaining ingredients. When the broth starts bubbling turn it down to medium to medium low(I use med-lo) and put a lid on. I *think* I cook it for about 15 to 20 minutes but I do it so often I would suggest checking after 15 to be sure. Now, I cook my rice until it feels like it might need another minute or two of cooking. Reason is, I take it off the heat and leave the lid on. As it cools down for the next 10 minutes it still cooks a bit. By then th rice is done. When I cooked it until it was done, i would take it off the burner and when we served it would be a little mushy. By letting it finish cooking as it cools you get it just right. Hope I explained this right LOL.