Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
16 cooks on www.dinneratthezoo.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 | 7% | 14% |
| vegetables and beans | 94% | 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.
| 370 g | 2 cups long grain white rice |
| 27 g | 2 tablespoons olive oil |
| 227 g | 8 ounce can tomato sauce |
| 120 g | 1 red bell pepper (cored, seeded and quartered) |
| 720 g | 3 cups chicken broth |
| 6 g | 1 teaspoon kosher salt |
| 3 g | 1 teaspoon minced garlic |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon cumin |
| diced tomatoes, cilantro and lime wedges for garnish (optional) |
Method: 5 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have made this recipe a few times already and I love it. I've tried a few different kinds of rice also but have to agree that long grain rice is the best for this recipe!” — a cook, 5.0★
“We love Mexican rice in our house and we use your recipe often!! Most recently, we used it as a base for burrito bowls and it turned out great! :)” — a cook, 5.0★