G.M.
Sautee your rice with a little bit of diced onion with oil until it's golden, not too dark, but not too light either. Then I use fresh, very ripe tomatoes (puree them in the blender with a clove of garlic)add them to the sauteed rice and let the tomatoe cook for just a bit, add about a teaspoon of cumin. Then add your water of chicken stock. Use twice as much as rice (one cup rice, two cups stock). Bring to a boil, lower the heat to a simmer, put a lid on it and don't check it until 20 ,minutes have passed. After 20 minutes, take the lid off and do not stir. Make a well in the center of the rice and put the lid back on and turn off the heat. Do know why, but that works. My mom taught me that and I do it religiously. Use a heavy pan with a good fitting lid so the steam that is cooking the rice does not escape, if your lid loses steam, you might need to add more liquid and extend the cooking time. Good luck.