Grammy's Kitchen · Spanish Rice · Perfect Mexican Rice
One of 60 spanish rice recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 119% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 10% | 23% |
| salt | 3% | 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 |
| 1 tomato, (core cut out and cut into chunks) | |
| 15 g | 1 jalapeno, (seeded and coarsley chopped) |
| 3 g | 1 garlic clove, (coarsely chopped) |
| 9 g | 1 1/2 teaspoons salt |
| 1 g | 1/4 teaspoon pepper |
| 330 g | 1 to 1 3/4 cup chicken broth |
| 41 g | 3 tablespoons extra-virgin olive oil |
| 25 g | 1 1/2 tablespoons tomato paste |
| 12 g | 2 tablespoons chopped fresh cilantro |
Method: 8 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.