Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
It ranks #1 of 60 for grain distinctness among the spanish rice recipes we compared. 25 cooks on www.thecountrycook.net rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 60.
| this recipe | typical | |
|---|---|---|
| liquid | 413% | 195% |
| fat | 0% | 14% |
| vegetables and beans | 0% | 70% |
| aromatics | 0% | 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.
| 185 g | 1 cup basmati rice |
| 480 g | 2 cups chicken broth |
| 284 g | 10 ounce can red enchilada sauce |
| salt and pepper, to taste |
Method: 3 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This version was delicious. Definitely NOT too much liquid and the enchilada sauce adds wonderful flavor. I think you could definitely add ground beef and onions and peppers and make it a whole meal. Thank you!” — a cook, 5.0★
“Hey brandie! Can i ask if its possible to double up on this recipe? i need a larger amount of rice for a group of people. was thinking of just doubling everything...will that work?” — a cook, 5.0★