Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
15 cooks on insanelygoodrecipes.com rate it 4.3★.
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.
| 41 g | 3 tablespoons vegetable oil |
| 185 g | 1 cup uncooked long-grain rice |
| 6 g | 1 teaspoon garlic salt |
| 1 g | 1/2 teaspoon ground cumin |
| 40 g | 1/4 cup chopped onion |
| 122 g | 1/2 cup tomato sauce |
| 480 g | 2 cups chicken broth |
Method: 4 steps, published by insanelygoodrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this tonight with some grilled shrimp on top and it was AMAZING!! Better than any rice I’ve had at a Mexican restaurant so flavorful. I made step by step by the direction within the authors blog post, toasting the rice then adding the seasonings wait ti” — a cook, 5.0★
“It was pretty good. Next time, I am adding a can of Rotel tomatoes. While it was easy, it took a lot more time than I expected. I will make it again, but will know that I need to allow more time and a can of Rotel.” — a cook, 4.0★