Grammy's Kitchen · Spanish Rice · Mexican Rice (Spanish Rice)
One of 60 spanish rice recipes we measured
from www.culinaryhill.com
174 cooks on www.culinaryhill.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 | 130% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 444% | 70% |
| aromatics | 47% | 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.
| 1644 g | 4 Roma tomatoes (cored and quartered) |
| 150 g | 1 onion (peeled and quartered) |
| 54 g | 1/4 cup olive oil (or vegetable oil) |
| 370 g | 2 cups long-grain white rice |
| 6 g | 2 cloves garlic (minced) |
| 480 g | 2 cups chicken broth (or water) |
| 16 g | 1 tablespoon tomato paste (or one cube Consomate (see note 1)) |
| Salt | |
| 1/2 cup frozen vegetables (thawed, optional) | |
| minced fresh cilantro (for garnish, optional) | |
| lime wedges (for serving, optional) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight and it came out great. Had to bake it for 5 minutes longer and some rice was undercooked. How long do you boil the rice for before you transfer it to the baking dish? Thanks so much for this recipe!” — a cook, 5.0★
“This must be some kind of joke. You can't even submit a comment, Mr. Warmenhoven, without first getting to the 'real' recipe. If this is the way you get your jollies, you need to get a life.” — a cook, 5.0★