Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
136 cooks on www.melskitchencafe.com rate it 4.5★.
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 | 7% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 123% | 23% |
| salt | 0% | 2% |
| acid | 8% | 0% |
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 broth |
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 small yellow onion (diced) |
| 12 g | 4 cloves garlic (finely minced) |
| 66 g | 1/4 cup tomato paste |
| 15 g | 1 tablespoon lime juice (from about 1 lime) |
| 50 g | 1/2 cup freshly chopped cilantro |
| 4 g | 2 teaspoons cumin |
| Salt to taste |
Method: 3 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family loved this recipe! Super easy to make! *to make the rice less sticky, rinse the rice until the water runs clear. It may take 2 or 3 rinses. Then soak the rice for 20 mins before cooking. Just drain when ready to cook with it.” — a cook, 5.0★
“I took a chance and made it in my rice cooker. When it finished there were a few black parts on the bottom, but nothing too bad. I'll definitely make it this way again, it tasted great and I'm lazy!” — a cook, 4.0★