Grammy's Kitchen · Spanish Rice · Mexican Rice
One of 60 spanish rice recipes we measured
2 cooks on www.browneyedbaker.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 | 130% | 195% |
| fat | 20% | 14% |
| vegetables and beans | 215% | 70% |
| aromatics | 48% | 23% |
| salt | 2% | 2% |
| acid | 17% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 794 g | 28 ounce can whole peeled tomatoes |
| 150 g | 1 medium white onion (peeled and quartered) |
| 73 g | 1/3 cup canola or vegetable oil |
| 370 g | 2 cups long-grain white rice |
| 30 g | 2 jalapeno peppers (seeded and minced) |
| 12 g | 4 cloves garlic (minced) |
| 16 g | 1 tablespoon tomato paste |
| 480 g | 2 cups chicken stock |
| 9 g | 1 1/2 teaspoons kosher salt |
| 1 g | 1/2 teaspoon ground cumin |
| 25 g | 1/4 cup finely chopped cilantro |
| 61 g | 1/4 cup fresh lime juice |
Method: 3 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This has become my go-to Mexican rice recipe, and I'm cooking a batch right now! It's always a hit with guests. Thank you, Michelle, for years of perfect recipes that have never failed. I've been following you since the days of Einstein and before Joseph was b” — a cook, 5.0★