I will give you my tips and recipe. The best rice for mexican recipes is «arroz tipo morelos» (morelos state rice). When I cook this rice I do the following:
1.5 cups of arroz morelos
cooking oil, maybe 1/4 of cup, maybe a little less.
2 cups of chicken broth if you don't have use water and knorr suiza.
Optional: Knorr suiza chicken broth powder (caldo de pollo en polvo knorr suiza THIS IS THE ONE OPTION MEXICAN PEOPLE LIKE).
IMPORTAN THE PAN in which you will cook the rice need to have a lid.
Wash the rice with water, put in one strainer so it will lose the water (the washing process should not take more than 2 minutes, otherwise you can break the rice grains). Then put the oil in the pan, you can add a few of white onion, and cook it 1 minute, then quit of the pan. After the oil is hot, add the washed rice, make the stove flame smaller. DON'T MOVE IT in some minutes, maybe one or two, or the rice will collapse. Then, move the rice, fry it, it should be light golden color. After that, put two small tomatoes in the blender, add few some water, make a puree this should make 1 cup of tomato puree. While you are still frying the rice, add the tomato puree, add some knorr suiza at your taste, also a pinch of salt. In two minutes after the tomato puree and rice are incorporated, add the chicken broth (you can also use water with knorr suiza chicken broth powder). Put the flame to the maximum, make it boil. Put the lid over the pan, put the flame into the minimum as if you were to turn off the stove. Let it cook 25 minutes or so. It is important to use low flame so the rice will be cooked and the water consumed otherwise the water will be evaporated and the rice will be not properly cooked. The final result should be a rice in which you can separate grain by grain.
Btw, Also when frying the rice you can add some diced carrots (very small squares less then one cm) and fry together, then follow the same process.
If I can, I will later make a video of the process and share.
This is the recipe I use in Mexico. I'm Mexican.