I posted this in the "Spanish" rice section as that is what many people call the red rice.
Here is my "Mexican style" rice recipe:
1 cup long-grain rice (uncooked)
2 tablespoons vegatable oil
1 tablespoon minced garlic
4 to 6 oz tomato sauce (if you want it darker orange use the whole can)
2 cups water
2 tsp cilanto stalks & leaves (optional)
salt to taste start with a teaspoon & go from there.
Other optional ingrediants: 1 tsp cumin powder, 1 tsp onion powder, 1/4 cup of minced onion. You can use all or some it just depends on the flavoring you are looking for.
Sauté the rice in the oil until it is a lightly toasted and golden in color. Add the rest of the ingredients & any of the optional ones. Add salt to taste, it should taste like a flavorful garlicky tomato soup taste. Bring to a boil, cover & reduce heat. Simmer for 20 minutes. Turn off the fire and leave covered for around 10 minutes to continue steaming. Once the rice cooks the cilantro rises to the top.
Instead of cilantro some people use some green peas, carrots or mixed vegatables for color or flavor. These items are added to the rice with the water.