Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
from thewoksoflife.com
25 cooks on thewoksoflife.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 | 160% | 195% |
| fat | 9% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 9% | 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.
| 41 g | 3 tablespoons oil |
| 450 g | 2 1/2 cups uncooked long grain white rice ((450g)) |
| 720 g | 3 cups low-sodium chicken or vegetable stock, or water + 1 bouillon cube ((710 ml)) |
| 33 g | 2 tablespoons tomato paste ((or 1 cup plain tomato sauce)) |
| 3 g | 1 teaspoon onion powder |
| 3 g | 1 teaspoon garlic powder |
| 2 g | 1 teaspoon cumin |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/2 teaspoon black pepper |
| 3 g | 1/2 teaspoon salt |
Method: 5 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Caitlin, thank you so very much for this simple recipe. Simple, though enormously versatile, and a great base for so many dishes. Peasant food at its simplest and very best. I use the term' peasant food' in a very complimentary way. All the best food is ” — a cook, 5.0★
“This truly is the best Mexican Rice recipe. My family loves it!” — a cook, 5.0★