Grammy's Kitchen · Spanish Rice · Mexican Rice and Beans
One of 60 spanish rice recipes we measured
from amandascookin.com
6 cooks on amandascookin.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 | 259% | 195% |
| fat | 15% | 14% |
| protein add | 215% | 0% |
| vegetables and beans | 297% | 70% |
| aromatics | 57% | 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.
| 27 g | 2 Tablespoons olive oil |
| 8 g | 1 Tablespoon minced garlic |
| 80 g | 1/2 cup diced onion |
| 30 g | 1/4 cup diced poblano pepper |
| 37 g | 1/4 cup diced green bell pepper |
| 185 g | 1 cup long grain white rice (rinsed and drained) |
| 3 Tablespoons Mexican seasoning (divided) | |
| 16 g | 1 Tablespoon tomato paste |
| 480 g | 2 cups vegetable broth |
| 397 g | 14 ounces fire roasted diced tomatoes (undrained) |
| 25 g | 1/4 cup minced cilantro |
| 397 g | 14 ounces pinto beans (one can, drained and rinsed) |
| 116 g | 3/4 cup frozen corn (thawed) |
Method: 6 steps, published by amandascookin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this dish. We always make to go with Fajitas, Perfect pair!” — a cook, 5.0★