Grammy's Kitchen · Spanish Rice · Instant Pot Mexican Rice
One of 60 spanish rice recipes we measured
from www.isabeleats.com
24 cooks on www.isabeleats.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 | 227% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 20% | 70% |
| aromatics | 32% | 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.
| 370 g | 2 cups long grain white rice |
| 54 g | 1/4 cup oil ((vegetable or canola oil)) |
| 75 g | 1/2 medium onion, (finely diced) |
| 1 roma tomato, (diced) | |
| 12 g | 4 cloves garlic, (minced) |
| 9 g | 1 1/2 teaspoon kosher salt, (plus more to taste) |
| 720 g | 3 cups broth ((vegetable or chicken)) |
| 33 g | 2 tablespoons tomato paste |
| 72 g | 1/2 cup frozen peas |
Method: 8 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I am so happy I found this recipe! Thanks for posting it! I made two changes : doubled the garlic and added a drained can of corn instead of peas at the end. I wasn't patient enough with waiting for the tomato paste to dissolve completely... There were small, ” — a cook, 5.0★
“This is easy and DELICIOUS!! I will never make another Mexican rice again! So much better than any boxed variety. The only change I made was to use frozen corn instead of peas, as my husband and I (when first dating) bonded over the fact that we both detested ” — a cook, 5.0★