I start with a little sauteed garlic and onion, and then toss in the rice to toast for a bit, turning now and then. Add some cumin and cayenne, and then stir in tomatoes. Just enough broth to cover, and then cook until fluffy. Sometimes I throw in frozen peas right before it's done, sometimes I don't. And I like leaving it uncovered for a bit to dry it out a tad, since I like my Spanish rice a tad...chewy? Stale? I'm not sure what to call it. This most recent batch included shredded pork, which was a tasty innovation.