This is a staple in every Mexican home and fondita (family owned restaurant).

BASIC MEXICAN RICE

1 cup rice (NOT Precooked!)
2 cups chicken broth/2 cups water and 1 or 2 boullion cubes.
1 small can of tomato sauce
1 small can of veggies. You can use frozen or fresh. I usually buy a small bag of precut carrots, peas, string beans, potatoes from the produce stand. If frozen, do not use the whole bag. About a third is enough.
about a tablespoon of  vegetable oil (not olive oil).
1 clove garlic

Measure the rice and place it in a colander. Rinse it under the tap and then set it aside to dry.
Heat up the oil in a pot and sauté the clove of garlic,  till golden, and then remove.
Pour the rice into the oil. Stir it around till it's all got some of the garlic-oil on it and stir it around until it begins to change to a slightly golden color.
Pour about 2-3 tablespoons of tomato sauce in and keep stirring until the tomato sauce begins to simmer.
Now add the veggies and the broth. Give it a final stir. Cover with a lid and lower the flame to medium. Do not remove the lid at all, until 20 minutes have passed. If it still has a lot of liquid, leave it uncovered for about 5 -10 more minutes. The rice should be fluffy and dry.