Day 1 of making Mexican rice every day until it was perfect.

I think I need to add tomato paste at different stages. Ok, that makes sense.

Here is what I did without a recipe.

I had about 1 1/2 cups of rice. I rinsed it, wonder if rice ever ran clear. It did not this time. I gave up. Again.

I had some oil and some chili powder and cumin blooming in the pan. I toasted the wet rice in it. For like, way longer than any recipe ever said.

While that happened I used one 15oz can of roasted tomatoes and jalapenos, in a blender with chicken broth. I don't know how much, maybe 1 cup? the 1 line? what does that mean? 1 cup? 1 quart? 4 cups? anyway... I blended that... I let it set.

I went back to the pot. My 2 year old probably asked for 5 things this whole period, out of 8 of the things they'd ask me throughout this process.

I didn't add garlic, damn we don't have any. Or peas. or cilantro. What am I doing then???

Then I threw some butter in the blooming oil and seasoning and rice and I mixed it up.

Then I let that cook boiling for like 5 minutes. Then I let simmer for 20 minutes, covered, wondering how the hell the water would escape.

To my surprise in 20+3 minutes it looked ok enough. I took off the lid. I waited. I didn't want to wait but I did. I waited.

Then I put two tabs of butter on top. I noticed all the tomatoes raised to the top. I let the butter sit down.

Where the peas? the cilantro? Oh yeah, the toddler. Ok well let's just let this cook down.

I usually take it out here but I always regret. Let's wait. and wait.... then add the peas... oh damn. Cilantro.... We don't have that on hand either. Oh well.

SHIT I was supposed to mix in tomato paste! At all! .... oh wait this is still pretty good.