Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
from iamhomesteader.com
5 cooks on iamhomesteader.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 | 195% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 61% | 70% |
| aromatics | 16% | 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.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 small yellow onion, (diced (about 1/2 cup)) |
| 3 g | 1 teaspoon garlic, (minced) |
| 278 g | 1 1/2 cups (277.5g) uncooked long-grain white rice |
| 480 g | 2 cups (480g) chicken broth |
| 411 g | 1 can (14.5 ounces) diced tomatoes with green chilis, (drained) |
| 1 g | 1/2 teaspoon cumin |
| 3 g | 1/2 teaspoon kosher salt |
| cilantro, (for garnish) |
Method: 7 steps, published by iamhomesteader.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely perfect! Easy to make! It’s my husbands absolute favorite and way better for you than prepackaged Mexican rice and doesn’t take much longer and tastes WAY better! I cut down the ammount of broth and use a bit of the juice from the tomatoes and chili” — a cook, 5.0★
“Love the ease and flavor of this recipe. Second time I've made it and you can add additional veggies if you want.” — a cook, 5.0★