How to make mexican rice? Like you would get at say taco bell?!

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This is the recipe I use:

* 2 tablespoons oil
* 2 tablespoons chopped onion
* 1 1/2 cups uncooked white rice
* 2 cups chicken broth
* 1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

http://allrecipes.com/Recipe/Best-Spanis…

The best way to do that is to buy Rice-A-Roni brand Mexican rice. I can tell you how to make authentic Mexican rice if you want, but Taco Bell style, no.
Mexican Rice:
2 to 3 tbls. oil
2 cloves of garlic, smashed or finely chopped (however you like it, it tastes more garlicky if you chop)
1c. long grain rice
1 tomato chopped
1/2 onion chopped
1 small can of tomato sauce (optional)
2 cups chicken broth (16 oz)
Put oil in a pot that has a lid,on medium heat,lightly brown garlic in pan,(do not let the garlic burn!) when garlic is browned add rice, toast the rice in the pan,stirring often, till it is nice and golden brown also. Add chicken broth to rice and garlic, slowly, and becareful, lots of steam will come off! Add chopped tomatoes and chopped onion, if you are using tomato sauce add that too. Bring to a boil, after it starts to boil, lower heat to low, put lid on pot, it should be barely simmering at this point, leave pot covered for 20 minutes, stirring once or twice. After 20 minutes it should be perfectly cooked.

*I always taste the broth after I have added it to the rice, to make sure it has enough salt. And I usually use low sodium chicken broth. This your option.

My Mexican grandmother.

I think its easy follow the directions for making Mexican Rice using one cup of rice which will serve about 6 to 8 people depending on the portions you serve. Using your measuring cup measure out 1 cup of uncooked rice.

1 Take sauce pan and place on stove with a medium flame, add cooking oil covering entire bottom of pan about 1/2 cup. Let oil heat up for about 5 minutes. Do not allow the oil to get too hot. Add the cup of uncooked rice. Take the empty measuring cup and fill it with two cups of water. Open the can of tomato sauce and put it aside next to the water. Stir the rice continuously until it starts to get a light brownish color, do not allow it to get too overcooked or a dark brown color. Once the rice looks light brownish lower the flames and drain the oil from the sauce pan.

2 Once the oil has been drained add the two cups of water but be careful because the pan is hot and water may splash. Add 1/2 can of the tomato sauce. Add 1 teaspoon of powdered chicken bouillon and 1 teaspoon of salt. Stir and mix everything together, make sure that tomato sauce is mixed well with water to avoid patches of sauce. It should look like a reddish tomato soup.

3 Now cover the pan and turn the flame to about medium high, if your knob has numbers it is about a six. Let it boil until liquid begins to dry up and you begin to see the rice. Once the rice begins to show turn the flame to low and uncover the pan until the water dries up completely. Rice should have a reddish to orange color to it. Use the spoon to separate the rice and check that there is no more water on the bottom. Once it is dry turn off the flame and let it stand uncovered until you are ready to serve.
try and tell me

cook rice.
add 2 tablespoons tomato paste, cook til really dry and nasty. Baking is easiest way to get it to the texture and moisture of tacky ball junk.