Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
461 cooks on www.favfamilyrecipes.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.
| 41 g | 3 tablespoons vegetable oil |
| 185 g | 1 cup long grain rice (uncooked) |
| 3 g | 1 teaspoon minced garlic |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon ground cumin |
| 122 g | 1/2 cup tomato sauce |
| 397 g | 14 ounces chicken broth ((see recipe notes)) |
| 19 g | 3 tablespoons fresh cilantro (finely chopped) |
Method: 6 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just a couple of things I did differently for this recipe. One is that I'm trying to make 30 servings AKA restaurant style. And I will say this. There are 20 people who live on my homestead and except for me they're all Mexican American including my wife who g” — a cook, 5.0★
“Been serving this (6 servings) recipe for about 9 years with a few modifications. I use slightly less oil. I use avocado or coconut oil. I use basmati or jasmine rice. I use 1/4 cup salsa instead of "tomato sauce" and add more water. Don't over fry the ri” — a cook, 5.0★