Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
5 cooks on kristineskitchenblog.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 | 130% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 222% | 70% |
| aromatics | 44% | 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.
| 278 g | 1 1/2 cups long grain white rice |
| 27 g | 2 tablespoons olive oil |
| 160 g | 1 cup finely chopped white onion (or yellow onion) |
| 6 g | 2 cloves garlic (minced) |
| 480 g | 2 cups low sodium chicken broth (or vegetable broth) |
| 227 g | 8 ounces tomato sauce |
| 3 g | 1 teaspoon chili powder |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/2 teaspoon dried oregano |
| 4 g | 3/4 teaspoon salt (or to taste) |
| chopped fresh cilantro (optional, for serving) |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Adding this recipe to my favorites! Used low-sodium vegetable broth and had most all ingredients already, easy and tasty!” — a cook, 5.0★
“So yummy! Definitely a recipe worth keeping. Simple to multiply for a large party as well. ” — a cook, 5.0★