Grammy's Kitchen · Spanish Rice · 3 Ingredient Mexican Rice
One of 60 spanish rice recipes we measured
from www.jocooks.com
It ranks #1 of 60 for grain distinctness among the spanish rice recipes we compared. 64 cooks on www.jocooks.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 413% | 195% |
| fat | 0% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 0% | 23% |
| salt | 1% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 185 g | 1 cup rice (I used Basmati) |
| 480 g | 2 cups chicken broth (low sodium) |
| 284 g | 10 ounce enchilada sauce (1 can) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon pepper (or to taste) |
| tomatoes (chopped) | |
| green onions (chopped) | |
| cilantro (chopped) |
Method: 3 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last week as a side for enchiladas and boy-oh-boy, I want this rice with everything now! My family is very picky and finding something everyone will eat is a hassle, but this rice was perfectly seasoned and became the highlight of dinner. I used t” — a cook, 5.0★
“This was so easy and good! I can't believe it! I added crumbled tofu mixed with taco seasoning, peppers, onions, tomatoes, and green onions. Thank you!” — a cook, 5.0★