Here is a reciped for rice from the February 1999 Gourmet magazine. Around that time they decided to change their image and the new goal seemed to be 'get back to basics.'

Foolproof Long-Grain Rice
3 cups water
1 1/2 cups long - grain rice (not converted)
1 1/4 teaspoons salt

In a 2 1/2 to 3 quart heavy saucepan combine all ingredients and boil, uncovered, until steam holes appear in the rice and grains on the surface appear dry, about 8 minutes. Cover pan and cook over very low heat 15 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork before serving. Makes about 4 1/2 cups, serving 6.

I've never made it this way, so am going to try it tomorrow. My method is to dump it all into the pan, put the lid on, and simmer it until the rice is done, adding more water if needed.

Dirty rice usually has chicken giblets in it, but this recipe calls for beans, so okay for vegetarians.

Dirty Rice

2 teaspoons pure olive or canola oil
1/2 medium onion, dices
2 stalks celery, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 cups brown or Texmati rice
3 cups water or vegetable broth
2 sprigs fresh thyme or 1/2 teaspoon dried
1/2 teaspoon red chile flakes
1 can (16 ounces) kidney or pinto beans, drained and rinsed
1 teaspoon salt

Over medium high heat, heat oil in a saucepan large enough to hold all the ingredients. Sauté onion, celery, bell peppers, and garlic 1 minute. Add rice, and sauté 1 minute. Add the water, thyme, and chile flakes. Bring to a boil, cover, reduce heat and simmer about 20 minutes. Stir in the beans, cover and simmer another 10 minutes. Season with salt and serve.

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This next one sounds like a nice change of pace, and if you had some cooked beans, they would be good in it, too.

Chili Rice and Pasta Pilaf

1 tablespoon olive oil
1 1/2 teaspoons chili powder
3/4 cup converted rice
1/2 cup orzo pasta
1 can (14 1/2 ounces) vegetable broth
2 green onions, thinly sliced
Salt to taste

Heat oil with chili powder in a medium saucepan over high heat. When hot, add rice and pasta. Cook, stirring several times, until rice begins to color, 3 to 4 minutes. Add vegetable broth, cover and simmer gently until liquid is absorbed, about 15 minutes. Stir in green onions and salt to taste.