Did something different out of lazyness

[Old Crank]

I had chicken thighs which I seasoned and browned in a frying pan. Set them on a plate and drained most of the excess fat.
Then I made my Spanish/Mexican rice in the pan dumping the rice into the oil and brownign it a bit then added tomato paste and the spices. A bit later I added the water. Brought it to a boil and set the chicken back into the pan. Put a lid on it and dropped the temperature down until the rice was done.

[MiHale]

1. Sounds great!...

That’s the way to do it. As I get older my main mantra in life is simplify, simplify, simplify. I refuse to call it laziness. Have you ever done a slight caramelization of the tomato paste? It adds a nice deep roasted flavor to the paste.

[Old Crank]

3. That happened to some degree

when I put the paste in after the rice was browned a bit in the oil. Then all spices stirred in before the water.

[yorkster]

4. Good suggestion.

I do that with any herbs or spices
I use in cooking. Usually sauté them a bit then add back the pre-seared chicken, white canellini beans, whatever I'm cooking.

[Srkdqltr]

2. How much water? Same as in a pan?

[Old Crank]

5. I used about 2 water to 1 rice.

I am using a bit less in a pot. I think it is a surface area thing.

[Srkdqltr]

6. Ok thanks

[surrealAmerican]

7. I really like the flavor I get when I toast the rice like that.

It gets a sort of nutty flavor.