Grammy's Kitchen · Spanish Rice · Pinto Beans and Rice
One of 60 spanish rice recipes we measured
33 cooks on www.dinneratthezoo.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 | 259% | 195% |
| fat | 7% | 14% |
| protein add | 230% | 0% |
| vegetables and beans | 253% | 70% |
| aromatics | 10% | 23% |
| salt | 5% | 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 |
| 14 g | 1 tablespoon olive oil |
| 227 g | 8 oz can of tomato sauce |
| 120 g | 1 red bell pepper (cored, seeded and quartered) |
| 360 g | 1 1/2 cups chicken stock or vegetable broth |
| 4 g | 3/4 teaspoon kosher salt |
| 3 g | 1 teaspoon garlic powder |
| 1 g | 1/4 teaspoon chili powder |
| 1 g | 1/4 teaspoon cumin |
| 121 g | 1/2 cup diced tomatoes and 2 tablespoons chopped cilantro for garnish (optional) |
| 425 g | 15 ounce can pinto beans (drained and rinsed) |
| 120 g | 1/2 cup chicken stock or vegetable broth |
| 16 g | 1 tablespoon tomato paste |
| 4 g | 3/4 teaspoon salt |
| 2 g | 3/4 teaspoon chili powder |
| 1/2 cup pico de gallo for garnish (optional) |
Method: 8 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So good! I had some cans of pinto beans that I didn't know what to do with, so I was looking for recipes that used those up. I also had a huge box of roma tomatoes that we made into a big batch of pico de gallo. I baked some chicken thighs, your Cantina beans ” — a cook, 5.0★
“I’ve made many recipes of yours & they’ve all been very, very good. They’re easy & appeal to everyone I cook for, which is what we all want. I’m a Senior (very old) & I’ve tried a lot of recipes but I always come back here when I want something” — a cook, 5.0★