Another reason many people avoid making this rice dish is because it can get mushy. It's happened to me in the past, before I knew how to prevent it. I've made every mistake people make when cooking Spanish rice.  Make sure to take the extra step of browning the rice in a frying pan before cooking it in liquid. Preheat the cooking pan and the oil first, then add rice and mix it to coat all the grains with oil. Then, fry it over medium heat until it starts turning brown. (After it starts turning brown, you will start to add other ingredients.) One thing I've noticed also works better is not moving the rice from pan to pan. I make sure to use a large, deep pan to fry the rice and then add the liquid right to the same pan. Make sure you have a lid that fits that pan because the pan will need to be covered with a lid.  Do not bother the rice once you add the liquid! This is a big one. Do not stir or open the lid until all liquid has been absorbed by the rice. After you add the liquid and spices, stir 1 time to mix, cover the pan with the lid, lower the heat, and do not touch it until liquid is absorbed. That will take about 20 minutes.  Take the pan off heat, take off the lid, and you can fluff it up with a fork and serve.