I did a forum search and didn't find anything.

Post your favorite Spanish / Mexican rice recipes.

These are my 2 favorite recipes.

https://patijinich.com/my-favorite-green-rice/

https://patijinich.com/red-rice/

Bobcat-Ag said:

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These are my 2 favorite recipes.

https://patijinich.com/my-favorite-green-rice/

https://patijinich.com/red-rice/

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Thank you! I will try them both.

I've made the El Tiempo green rice in the past and it turned out great, but took some effort.

Take this recipe, omit the carrot and peas, replace the half a can of tomatoes with a 15-oz can of fire roasted tomatoes and two poblano peppers that have been roasted, peeled, and chopped.
https://www.rickbayless.com/recipe/mexican-red-rice/

1/2 c avocado oil
1 carrot diced into 1/4" cubes
1/2c onion, finely minced
1 large clove garlic, finely minced
1.25c long grain rice
2tsp salt
1 Tbls mild New Mexico chile powder preferably sun dried
1 Tbls tomato paste
2.25 c water

Heat oil over medium heat and sautee carrot and onion until tender. Add rice and garlic and cook for another minute or so. Add salt, chile powder, and tomato paste and stir until the tomato paste is fully distributed. Add in water and bring to a simmer. Cover and turn heat to very low and cook covered for 18 minutes. Don't open lid during this time. Remove from heat, remove lid, and place a paper towel over the pan. Replace lid and rest for 10 minutes. Fluff with a fork and serve

I've made this one countless times.

https://www.justapinch.com/recipes/side/side-rice-side/mexican-rice.html

1.5 cup long grain white rice
1 tbsp oil
1 onion
3 roma tomatoes
4 cloves garlic
1 tbsp tomato bouillon
2 cup water
1 jalapeño with slits cut into it.
1 lime

Heat oil in pan and toast the rice 4-6 minutes. Then add diced onion and cook a few more minutes (3-4 min). Put tomatoes, garlic, bouillon amd water in a blender. Should be about 3 cups blended…if short of 3 cups add more water. Add to the rice with a squeeze of the lime and the jalapeño with slits cut into it (adds flavor without a ton of spice). Bring to boil, cover, drop heat to low and let it sit for 20 minutes. Then remove from heat, take out the jalapeño, fluff and serve.