Grammy's Kitchen · Spanish Rice · Authentic Mexican Rice
One of 60 spanish rice recipes we measured
from tastesbetterfromscratch.com
2,711 cooks on tastesbetterfromscratch.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 258% | 195% |
| fat | 20% | 14% |
| vegetables and beans | 70% | 70% |
| aromatics | 15% | 23% |
| salt | 1% | 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 (*) |
| 54 g | 1/4 cup oil ((vegetable or canola oil)) |
| 3 g | 1 teaspoon garlic (, minced) |
| 38 g | 1/4 medium onion (, finely diced) |
| 61 g | 1/4 cup tomato sauce (, or 2 pureed tomatoes*) |
| 5 g | 2 teaspoons tomato bouillon (granulated, or cubes*) |
| 2 g | 1/4 teaspoon salt |
| 61 g | 1 carrot (, diced) |
| 72 g | 1/2 cup peas ((frozen or fresh)) |
| 710 g | 3 cups water |
| 1-3 whole serrano peppers (, optional) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Turned out perfectly and WOW. This was my Mexican rice maiden voyage and Mom and I cannot get enough of it. I did it in a wok. After our 2nd trip to the kitchen we started loading green sauce and cilantro atop... thank you!” — a cook, 5.0★