I like Mexican dirty rice personally, don't really need a recipe, I just follow the same method and use whatever's on hand.
2:1 liquid to rice ratio
Make sure you rinse the rice first until the water runs clear, gets off the extra starch on the rice and makes the rice fluffier.
Turn oven on to 350.
Heat up some oil in a thick bottomed ovenproof pan, add some aromatics (onions, garlic, peppers, whatever) sweat on med low till translucent. Raise to medium and add your rice. Cook the rice till its brown, stirring frequently. Next, turn the element off and add your liquid (I usually use a mix of beer, rehydrated puréed chilies, tomato and chicken stock). Cook in oven till rice is cooked, about 15-20 minutes. At the end, stir in the last minute touches. I use cilantro and lime juice.