CharlieD
Chef Extraordinaire
Oh, you said tomato paste, not tomato sauce. Your instructions didn't have any liquids. And a "spoon or two" of even tomato sauce probably wouldn't be enough liquid, actually. I'm not trying to be critical, just for people who may be newer cooks, your instructions can be a little confusing.
Anyway, I still think it's too much trouble if you're just going to make some for dinner. Your method would be fine for a restaurant serving gallons of it and it needs to be hot on the plate at different times throughout the night, but if you're having it for dinner, might as well finish those last 2 minutes.
Yes, I guess i made a mistake. I meant sauce, not paste. And if you make it for diner, you can just undercook by couple minutes and rince under cold water really well and then throw in the frying pan. Also the reall mexican rice is done in frying pan and first fried in oil dried and then you add some chicken soup and so on and so forth. Not really sure. Toi me it is just easier my way (well the place my mom worked at). It is not the right way but it's just super simple.