Grammy's Kitchen · Spanish Rice · Authentic Mexican Rice
One of 60 spanish rice recipes we measured
It ranks #5 of 60 for grain distinctness among the spanish rice recipes we compared. 58 cooks on www.cookingclassy.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 227% | 195% |
| fat | 7% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 3% | 23% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 420 g | 1 3/4 cups + 2 Tbsp unsalted chicken broth (or water) |
| 1 medium roma tomato, (minced (heaping 1/3 cup)) | |
| 2 1/2 tsp Caldo de Tomate* | |
| 2 g | 1/2 tsp onion powder |
| 1 g | 1/4 tsp chili powder |
| 1 g | 1/4 tsp freshly ground black pepper |
| 14 g | 1 Tbsp olive oil or vegetable oil |
| 185 g | 1 cup uncooked long grain white rice |
| 3 g | 1 large garlic clove, (minced (1 1/2 tsp)) |
Method: 5 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is our favorite Mexican Rice recipe. I still use the original recipe with no tomato and 2 cups water. And the 1/2 powdered garlic works great. When we feel fancy, we add about 1/3 cup frozen peas and carrots before placing on the lid to simmer/steam. Grea” — a cook, 5.0★
“My go to Mexican rice recipe! Fabulous, easy and flavorful. I use chicken stock (home made when I have it), saute about 1/4 cup diced onion and a diced jalapeño along with the rice and let it get to a nice lightly brown color. Love the addition of the Roma tom” — a cook, 5.0★