Grammy's Kitchen · Spanish Rice · Instant Pot Authentic Mexican Rice
One of 60 spanish rice recipes we measured
from tastesbetterfromscratch.com
650 cooks on tastesbetterfromscratch.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 | 258% | 195% |
| fat | 20% | 14% |
| vegetables and beans | 70% | 70% |
| aromatics | 15% | 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.
| 278 g | 1 1/2 cups long grain white rice |
| 54 g | 1/4 cup oil ((vegetable or canola oil)) |
| 3 g | 1 teaspoon garlic (, minced) |
| 38 g | 1/4 medium onion (, finely diced) |
| 61 g | 1/4 cup tomato sauce (, or 2 pureed tomatoes) |
| 8 g | 2 tomato bouillon cubes (,finely chopped*, or 2 teaspoons granulated) |
| 2 g | 1/4 teaspoon salt |
| 61 g | 1 carrot (, diced) |
| 355 g | 1 1/2 cups water |
| 48 g | 1/3 cup frozen peas |
Method: 10 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was so good. The ratio of 1:1 liquid to rice is perfect for all my rice dishes in the pressure cooker. I have found that if I saute in the pot before cooking I tend to get the burn warning no matter the recipe. I think it just gets to hot then once sealed” — a cook, 5.0★
“I bought all the ingredients and staged everything because I was ready to make this recipe based on the great reviews. I have to say… after spending so much money, it ended up in the trash. I followed the instructions and after 3 minutes, my instant pot read” — a cook, 1.0★