I am going to be honest and say I could never make spanish rice! Mine would come out with a nutty texture almost. Some of the rice would be done and the rest would be halfway done! It frustrated me to no end! My friend Madeline makes the best spanish rice! I would ask her how she made it then go home and still I got the same result half done rice! So one day I went over to my her house and watched her actually make it! Madeline's rice is always so fluffy and moist with a great simple flavor.
In watching her I found the key to making spanish rice........keep adding water or chicken broth! You may end up adding 6 cups of liquid in the end but you will end up with fluffy beautiful rice!! You have to be patient too and cook it until you see that fluffy moist texture.
What you do is every time you see that the rice has absorb the liquid keep adding more liquid just to cover the top of the rice (maybe 1/2 a cup at a time). Make sure you stir here and there or after each addition of liquid.
I am not a big fan of non stick pans. I mainly only use stainless steel but I do use a non stick for this. You want to make sure you have a lid so the steam can also soften the rice. If the pan you are using doesn't have a lid just put a plate on top being careful each time up take it off because it will be hot!
I now make really good Spanish Rice!! It's like once you get it you just get it!
Also I don't always use rotel but what is rotel not good in! I guess it depends on how many cans I have left and if I remember. This is one of those recipes that once you have made it a few times you don't need the recipe.