Well... It sort of didn't work but I managed to save it!

I doubled the recipe as before. Used 30 oz. of Rotel tomatoes and chilies
instead of 28 oz. of tomatoes. Apparently there is more liquid in the
chopped tomatoes or something. I also added two bell peppers and a white
onion, chopped. There appeared to be plenty of liquid! The seasonings were
salt, pepper, chili powder, cilantro, Mexican oregano and a small amount of
dried jalapenos. There were so few of those that I don't think they would
have affected the liquid much. I am just glad that I didn't add the dried
red and green bell peppers. Only because I have none! I do remember
looking for some online but apparently I didn't buy them.

One mistake was taking the dish out of the oven at one hour and not checking
it. I wasn't ready to eat yet. So when I was ready, I went to dish it up
only to find that the rice was not cooked at all and there was a large
amount of liquid (appeared to be the beef broth) left in the dish. So back
into the oven it went.

One hour later it still wasn't done and I was hungry. So I took one portion
out, put it in a small casserole dish, poured some vegetable broth over
(have no more beef broth except for a large box) and nuked it for 5 minutes.
It's fine now! I have since done the same with the rest of it and dished it
up for the fridge.

I am not really sure what went wrong but the end result tastes so very
similar to Spanish rice that I probably would have been better off just
making that. At least it would have been quicker. Heh.

So... If I do decide to go this route again, I will add additional broth
and perhaps even tomato sauce. Oh! The vegetable broth does add a nice
depth of flavor to the dish as well.