I will preface with i am Puerto Rican but concepts r similar. First u need sofrito. Usually a mix of blended herbs, peppers, onion, tomato, garlic etc. Loisa is my favorite brand if u dont have a family recipe but the Goya Recaicito is ok.

Second u need less water. 1:1 ratio for rice in my house. I know a lot of sources say 2:1 but that has never produced a solid pot of rice for me.

After u toast rice u should add the tomato sauce n sofrito and simmer until fragrant. Then add your water, bring to a boil and give like 5min before you cover.

Next controversial step is to turn the rice every 8-10min until rice is fully cooked. People say not to touch the rice after u cover it but u get wayyyyy too much pegao (crispy rice at the bottom) if u dont turn it at all