Grammy's Kitchen · Spanish Rice · Baked Brown Spanish Rice
One of 60 spanish rice recipes we measured
It ranks #4 of 60 for grain distinctness among the spanish rice recipes we compared. 21 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 216% | 195% |
| fat | 0% | 14% |
| vegetables and beans | 99% | 70% |
| aromatics | 0% | 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.
| 416 g | 2 1/4 cups brown rice |
| 900 g | 3 3/4 cups chicken broth |
| 411 g | 1 can rotel tomatoes with chiles (drained) |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon cumin |
Method: 2 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this as a side dish for Cinco De Mayo today! I didn’t have brown rice, only white rice. So I did 2 cups of white rice and 3 cups of chicken broth. I was so excited to try it... and then I discovered I had run out of tin foil... I decided to give it a sh” — a cook, 5.0★
“I have tried many times unsuccessfully to make brown rice. It seems to always turn out crunchy or mushy. Using this method, it turned out perfectly. I did not add the spices or rotel but just the ratio of rice to broth and the cooking method. The rice was tend” — a cook, 5.0★