Grammy's Kitchen · Spanish Rice · Super Easy Mexican Rice (Spanish Rice)
One of 60 spanish rice recipes we measured
235 cooks on www.lecremedelacrumb.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 | 259% | 195% |
| fat | 15% | 14% |
| vegetables and beans | 123% | 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.
| 185 g | 1 cup long grain white rice |
| 28 g | 2 tablespoons butter |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1/2 teaspoon chili powder |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1/2 teaspoon onion powder |
| 227 g | 8 ounces tomato sauce |
| 480 g | 2 cups chicken broth |
Method: 6 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was delicious! Usually when I’ve made it in the past there are crunchy bits of rice throughout. This was exactly right even with doubling the recipe. It’s great as is but I switched it up and added red bell pepper and green onion and that was delicious to” — a cook, 5.0★
“Well I used your recipe as my base. And tweeked it with stuff I had at the house. I used rotel instead of tomato sauce. And a homemade taco seasoning I make. Instead of all your seasonings. It was yummy. Thank you for giving me a base of where to start from.” — a cook, 5.0★