Grammy's Kitchen · Spanish Rice · Easy Mexican Rice
One of 60 spanish rice recipes we measured
15 cooks on www.smalltownwoman.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 | 216% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 70% | 70% |
| aromatics | 16% | 23% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons vegetable oil |
| 278 g | 1 1/2 cups long grain white rice |
| 38 g | 1/4 medium yellow onion finely chopped |
| 6 g | 2 cloves garlic minced |
| 1 g | 1/2 teaspoon ground cumin |
| 1 g | 1/2 teaspoon chili powder |
| 600 g | 2 1/2 cups low-sodium chicken broth |
| 122 g | 1/2 cup tomato sauce |
| 72 g | 1/2 cup frozen peas |
| tablespoon chopped cilantro |
Method: 4 steps, published by www.smalltownwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This Mexican rice recipe was delicious and so easy to make! I love adding fresh veggies for extra flavor. Have you tried it with brown rice instead of white?” — a cook, 5.0★
“YUM! Another excellent recipe. I’m making this tonight for my family! No more buying expensive frozen Mexican rice from the grocery store!” — a cook, 5.0★