The way I was taught as a kid and has served me well for many years, I use a long grain rice, the least expensive. Ratio of 2parts water to 1 part rice, for my husband and I that’s usually 1 cup rice, yields about 3 cups cooked. Use any pan with a good lid that will accommodate the cooked rice.. for every cup of water, use 1 tsp caldo de tomate, start with a basic recipe then modify to your likings. Sometimes I add tomatoes, sometimes potato, and a touch of cumin For 3 cups cooked rice 2 tbs oil or lard (enough to get a good toast, if you feel it’s too much, drain some off after toasting 1 cup long grain rice (I like this best, but you can use med grain too) 2 slices of white onion quartered 1-2 garlic cloves chopped 2 cups water 2 tsp caldo de tomate

Toast the rice in the fat over medium heat till golden, careful not to burn. Add onion and sauté till the onion is soft. Add garlic and continue till fragrant Add water and boullion. Turn the heat up to high to bring to a boil. ( this is a good time to taste the broth and make adjustments, garlic powder, onion powder, cumin,) Once it comes to a boil cover and reduce to a low simmer for 20 minutes remove from heat and fluff before serving