Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
1 cooks on www.errenskitchen.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.
| 27 g | 2 tablespoons vegetable oil (or olive oil) |
| 150 g | 1 small onion (finely chopped) |
| 6 g | 2 cloves garlic (minced) |
| 185 g | 1 cup long-grain white rice (parboiled or converted (uncooked)) |
| 480 g | 2 cups chicken stock (or vegetable broth) |
| 242 g | 1 cup crushed tomatoes (canned) |
| 1 g | 1/2 teaspoon ground cumin |
| 3 g | 1 teaspoon chili powder |
| Salt and black pepper (to taste) | |
| 12 g | 2 tablespoons fresh cilantro (chopped) |
Method: 11 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for sharing this recipe! It was so easy and everyone loved it!” — a cook, 5.0★