For a long time my spanish rice didn't differ a lot in flavor from my "spaghetti sauce:" onion, celery, green pepper, garlic, tomato, oregano, maybe a few other herbs, cooked with the rice. But it never tasted like what I was familiar with from restaurant spanish rice.
It's clear I used too much tomato, but I'm wondering if that's all that was off the mark. What makes spanish rice as far as you're concerned? I'd like to make something more like what I'm familiar with by that name.