Grammy's Kitchen · Spanish Rice · Authentic Mexican Rice
One of 60 spanish rice recipes we measured
26 cooks on thestayathomechef.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 | 130% | 195% |
| fat | 20% | 14% |
| vegetables and beans | 239% | 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.
| 822 g | 2 vine ripened tomatoes |
| 150 g | 1 white onion |
| 12 g | 4 cloves garlic |
| 15 g | 1 jalapeño |
| 61 g | 1/4 cup tomato sauce |
| 73 g | 1/3 cup oil |
| 370 g | 2 cups long grain white rice |
| 480 g | 2 cups chicken broth |
| 6 g | 1 teaspoon salt |
| 12 g | 2 tablespoons chopped fresh cilantro (for garnish) |
| 1 lime (for serving) |
Method: 7 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow! This tasted really really good. My only problem was the rice would not cook properly. It was a bit hard still. I tried cooking it longer but it didn't help. Do you think that is due to not enough liquid? I used Roma tomatoes, maybe they were not large eno” — a cook, 3.0★
“First of all I've been following you for quite a while. I love your recipes. I admired the way you handled your critics with panache a while back when they were being so ignorant about your beautiful hair and stuff. It made me proud of you standing up for your” — a cook, 5.0★