Grammy's Kitchen · Spanish Rice · Easy Spanish Rice
One of 60 spanish rice recipes we measured
3 cooks on thestayathomechef.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 | 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 (quartered) |
| 150 g | 1 white onion (quartered) |
| 12 g | 4 cloves garlic (whole) |
| 15 g | 1 jalapeño (roughly chopped) |
| 61 g | 1/4 cup tomato sauce |
| 73 g | 1/3 cup olive oil |
| 370 g | 2 cups long grain white rice |
| 480 g | 2 cups chicken broth |
| 6 g | 1 teaspoon salt |
| Lime (for serving) | |
| chopped fresh cilantro (for garnish) |
Method: 4 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for the first time tonight, increased it by 1/2 and it worked perfectly, as Rachel's recipes always seem to do. Best Mexican rice I've had since leaving AZ 15 years ago and moving to MN. I get desperate for good Mexican food sometimes, and this made ” — a cook, 5.0★
“I love this rice recipe! I made it with Basmati rice and it turned out great!” — a cook, 5.0★