I use a recipe out of an old "Texas" cook book for years and adjusted it to our tastes Basically fry one part white rice in some cooking oil or lard until it takes on a tannish hue. Then add 2 parts liquid which is 1 part tomato sauce and 7 parts chicken stock. Dice up some green onion, green bell and fresh tomato. Add salt, black pepper, cumin and garlic. I can't give you a measurement because my measuring spoon is the palm of my left hand. Mix , cover reduce heat and cook for 20 minutes of so. Pretty simple but tastey.
I also expand on this and have used diced red bell, green and red jalapeno, poblano or NM greens or a combination, different chili powders,,,,new mex, ancho, chipoltle. Have used red onion, green onion and sweet onions, cilantro. Have added diced carrots, whole kernel corn and yes even pinto beans, heaven forbid. Have used chorizo, finely diced chicken,pork or beef fajitas. Make an Italian version with ground Italian sausage and corresponding Italian herbs and spices
Have also made oriental versions substituting various Asian sauces for the tomato sauce in the liquid like dark soy, hoisin sauce, hiracha or gochujang.....maybe a dash or two of fish sauce
