Sir Loin, your recipe looks very good but quite different from Classic pink Mexican Restaurant Rice, without vegetables. I love Spanish Rice however.
My friend owns a Mexican restaurant here and I could never get it just right until she taught me how. Add a tablespoon of vegetable oil to a sauce pan, and saute one cup of dry white rice for a minute or two till it's opaque. Add 1 and 3/4 cups of water, 2 tablespoons of tomato paste, 1 tsp. of cumin, and 1/2 tsp of salt. Stir and bring to the boil. Cover, and cut heat to the lowest flame. Let it simmer for 15 min. Fluff with a fork. Perfect Mexican rice every time.
*Do not try to substitute any other tomato product.....it just won't work.
BTW, I buy tomato paste in a tube rather than by the can. It's always ready for this recipe, and others, in the fridge without opening a whole can.
I'm looking forward to using your recipe for home made Chorizo! It will be nice to know exactly what's in it.