Cook one cup of long-grain rice in 2 1/2 cups liquid. I use part water, a small can of tomato sauce and part of a can of tomatoes and green chilies, and throw in a small can of chopped green chilies. Bring liquid to a boil, add rice, stir, turn heat down way low, stir again, cover, cook about 20 minutes or until all the liquid is absorbed. If more liquid is needed to finish the rice, add more of the tomatoes and green chilies.
Recipe? Who, me? I use the by-guess-and-by-golly method for things I've made for years and years.