Have you ever made something, only to then go "Ooooooh, THAT'S how they do it!?" This is one of those recipes. This is how you get a texture where the grains of rice are separate, and each one flavored. Highly, highly recommended!
Diane Kennedy's From My Mexican Kitchen
1 1/2 c long-grain rice
1/4 - 1/3 c vegetabl oil
1 T white onion, finely chopped
3 1/2 c stock
1 small carrot, peeled and thinly sliced
2 T peas
1 c pureed herbs (I used all cilantro)
Pour hot water over the rice and let soak 5 minutes. Strain. Rinse in cold water and strain again. Be sure to shake strainer well to remove excess water. Do not do this step in advance as it will make the rice damp.
Heat oil in the pan. Stir in rice and cook 5 minutes, until grains are evenly coated. Add onion, garlic, and herb puree. Continue frying until they sound brittle, about 10 minutes. Tip pan to one side and remove excess oil.
Add stock and optional ingredients along with salt to taste.
Cover pan and cook over medium heat until all liquid has been absorbed -- small holes will appear in rice. Carefully dig to the bottom of the rice to see if any moisture remains. If so, then continue cooking over low heat for a few minutes more. When done, remove from heat. Leave pan covered and let rest about 15 minutes.
When serving, gently turn the rice over with a fork from the bottom, where the seasonings tend to sink.