Grammy's Kitchen · Spanish Rice · Quick Mexican Rice
One of 60 spanish rice recipes we measured
from www.plainchicken.com
11 cooks on www.plainchicken.com 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 | 216% | 195% |
| fat | 10% | 14% |
| vegetables and beans | 102% | 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.
| 28 g | 2 Tbsp butter |
| 278 g | 1 1/2 cups long grain cooking rice, (uncooked) |
| 600 g | 2 1/2 cups chicken broth |
| 284 g | 1 (10-oz) can Rotel diced tomatoes and green chilies |
| 3 g | 1 tsp chili powder |
| 1 g | 1/2 tsp paprika |
Method: 2 steps, published by www.plainchicken.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very good. I cut the Chili Powder measurement in half and put in 1/8 tsp. Cumin instead of Paprika. We aren't huge spicy food fans, and it had just the right amount of kick. The rice had pretty well absorbed the liquid at about the 15 minute mark so I” — a cook, 4.0★
“100% better than any boxed brand or what I've had at Mexican restaurants. I added heaping measurements paprika and chili powder. ...just like the extra flavor.” — a cook, 5.0★