Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
from www.chilipeppermadness.com
15 cooks on www.chilipeppermadness.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 | 173% | 195% |
| fat | 10% | 14% |
| vegetables and beans | 207% | 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.
| 150 g | 1 medium onion (chopped) |
| 22 g | 1-2 jalapeno peppers (chopped (optional - use serrano for spicier)) |
| 9 g | 3 cloves garlic (chopped) |
| 425 g | 2 medium tomatoes (chopped (or use a 15-ounce can tomatoes, drained - I prefer fire-roasted tomatoes)) |
| 1 g | 1 teaspoon Mexican oregano |
| 2 g | 1 teaspoon cumin |
| Salt and pepper to taste | |
| 27 g | 2 tablespoons vegetable oil |
| 278 g | 1.5 cups long grain or medium grain rice (rinsed) |
| 480 g | 2 cups chicken broth (warmed) |
| Chopped cilantro for serving | |
| 77 g | 1/2 cup frozen corn (thawed) |
| 72 g | 1/2 cup frozen peas (thawed) |
Method: 8 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I haven't tried this yet but I can tell it will be perfect - I printed it. I have a method I use that would work with this. Brown marinated chicken breasts on both sides - don't cook all the way just brown it, remove and set aside. Add chorizo, onion, pepper” — a cook, 5.0★
“Mike, I totally bastardized this recipe to make it quickly in an InstantPot, pot-in-pot while steaming tamales. I took every shortcut available and used a decent-sized chipotle in adobo, diced, for heat. The rice wasn't mind-blowing, but it was quite acceptabl” — a cook, 5.0★