Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
from therecipecritic.com
It ranks #3 of 60 for grain distinctness among the spanish rice recipes we compared. 7 cooks on therecipecritic.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 | 0% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 1% | 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.
| 185 g | 1 cup long grain white rice |
| 480 g | 2 cups low sodium chicken or vegetable broth |
| 1 cup jarred tomato salsa | |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon cumin |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon chili powder ((reduce to 1/4 teaspoon for milder flavor)) |
| 1 g | 1/4 teaspoon onion powder |
| 0 g | 1/8 teaspoon black pepper |
Method: 3 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was so easy & so flavorful. I used medium salsa & full spices which gave the dish a bit of a kick - which was quite tasty. My rice didn't fully cook to tender so I ended up adding extra chicken broth and cooking longer in the simmer stage” — a cook, 5.0★
“I did make this with brown rice and it was delicious. You will need to add additional broth (I had to add 4 cups in addition to the 2 already in the recipe) and will need to increase the cooking time ( mine took an additional 20 minutes). It was worth the effo” — a cook, 5.0★