Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
4 cooks on www.eatingonadime.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.
| 185 g | 1 cup long-grain white rice |
| 27 g | 2 tablespoons vegetable oil |
| 75 g | 1/2 medium onion (finely chopped) |
| 6 g | 2 cloves garlic (minced) |
| 411 g | 1 14.5 oz can diced tomatoes, undrained |
| 240 g | 1 cup chicken broth |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1/2 teaspoon dried oregano |
| 3 g | 1/2 teaspoon salt |
| 25 g | 1/4 cup chopped fresh cilantro |
Method: 7 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was easy, affordable, and delicious!” — a cook, 5.0★
“The flavors were amazing and so easy to make!” — a cook, 5.0★