Grammy's Kitchen · Spanish Rice · Green Mexican Rice with Corn
One of 60 spanish rice recipes we measured
from pinchofyum.com
10 cooks on pinchofyum.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 192% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 58% | 70% |
| aromatics | 2% | 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.
| 60 g | 2 cups spinach |
| 50 g | 1/2 cup or more cilantro leaves |
| 15 g | 1 jalapeno or serrano pepper |
| 6 g | 2 cloves garlic |
| 54 g | 1/4 cup canola oil |
| 370 g | 2 cups long grain white rice |
| 710 g | 3 cups water |
| 3 g | 1/2 teaspoon salt (more to taste) |
| 154 g | 1 cup corn |
Method: 2 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my does this look good! I'm all about Mexican food but I've never heard of green rice. It will be happening soon, especially with the corn! So funny that you are gifted random recipes and cookie sheets. My grandma always sends me clippings of recipes in ” — a cook, 5.0★