Try adding one, two or all the ingredients below:
Rule Number One: Always cook your rice in vegetable or chicken broth. It gives the rice a much fuller flavor.
Rule Number Two: Forget the spice packet if it isn’t working for you. Save it and use it on something else.
Ground, dry cumin.
1 onion, minced.
1 clove garlic, minced.
A pinch of ground, dried caraway seeds, for a little Middle Eastern flavor.
Spanish saffron
Ground, black pepper
A smidgen (half a pinch) of ground, whole Jamaican pepper kernel (aka Allspice)
Another smidgen of ground nutmeg
Another smidgen of ground clove
Salt to taste, but probably not required.
A pinch or two of chill powder—for the Mexican effect.
Optional: Now, fry the rice in a pan, for further Mexican effect by strengthening the flavors.
If you like soy, go for it. But be careful: it can easily dominate all the other flavors. (I advise against it.)
A couple of sprigs of cilantro, minced and added just before serving to brighten all the other flavors.
You now have a bowl of delicious rice as served in the Caribbean. It is the result of the many cultures that have found anchorage here. I guarantee you will love it. The ingredients above also make for a nice dry chicken rub.