Grammy's Kitchen · Spanish Rice · Crock Pot Spanish Rice
One of 60 spanish rice recipes we measured
2 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 195% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 61% | 70% |
| aromatics | 16% | 23% |
| salt | 2% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 370 g | 2 cups long grain white rice |
| 75 g | 1/2 Onion (finely diced) |
| 27 g | 2 tablespoon vegetable oil |
| 960 g | 4 cups chicken broth (low-sodium) |
| 227 g | 1 can tomato sauce (8 ounces) |
| 1 cup Chunky Salsa | |
| 3 g | 1 teaspoon Minced Garlic |
| 2 g | 1 teaspoon Cumin |
| 3 g | 1 teaspoon Chili Powder |
| 3 g | 1/2 teaspoon Salt |
| 1 g | 1/2 teaspoon Black Pepper |
| Fresh Cilantro (chopped) |
Method: 9 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Put in instant pot and worked out great. Thanks!” — a cook, 5.0★