Here's a great recipe showing you how to make traditional, restaurant style rice. Grab a sombrero and Ole because this rice is awesome!
4 cups Chicken Broth (or 1&1/2 cubes of chicken bouillon put into 4 cups of water)
2 cups Dry Long Grain Rice
4 Tablespoons oil (olive oil, vegetable oil, cooking oil, etc., whatever you have on hand)
1 8oz can of Tomato Sauce
Start by boiling the chicken broth (or the water and chicken cubes).
A few minutes after turning the heat on to boil the broth, simultaneously grab another pan and put it on medium heat. Pour the oil into the pan, and add in the uncooked rice as well. The goal here is to saute or brown the rice. Keep stirring the uncooked rice as it gets browned in the oil.
Once the uncooked rice is mostly browned, add in the small can of tomato sauce to the rice. Stir it a few times, then turn the heat LOW.
By this time, the chicken broth should be boiling in the other pot, so pick it up and = pour it into the pan with the rice and the tomato sauce.
Stir the liquid and rice a few times, then turn the heat back on to high so the liquid can start to boil again. HOWEVER, before the liquid can come back to a boil, grab a spoon and taste the liquid.
After tasting the liquid, add in some garlic powder and onion powder tasting along the way until you feel the flavor is to your liking. You can also add regular salt if you need to.
Once you got the flavor down, let the liquid come to a boil, then cover the pan with a lid and turn the heat down low.
Lift the lid and check the rice every 10 minutes or so. Anyways, the rice should soak up the liquid and puff out and the rest of the liquid should steam up and evaporate against the lid. As you're checking the rice, what you want to see are small bubbles rising from the bottom of the pan and pushing up through the cooked rice.
Just let the rice cook up some more with the remaining steam in the pan. Let it sit fo