Eva's Spanish Rice

Eva's Spanish Rice Recipe

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Annie G.


My mom, Eva, who was full-blooded Mexican, was a great cook! She loved making people feel comfortable around her and they especially LOVED her cooking, like her Spanish Rice, her flour tortillas, enchiladas, tacos, hot sauce, etc. and her Saturday morning breakfasts. She was a beautiful, fiery, endearing woman with a great smile. This is a tribute to her and I know that she would be so tickled to see her name and recipe along with so many other good cooks! I hope that you will enjoy it.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 c
    rice ( i use basmati )
  • 1 Tbsp
  • 2 c
  • 1/2
    chopped onion (opt.)
  • 1/2 tsp
  • 2 tsp
    ground cumin
  • 1 Tbsp
    salsa, tomato paste or sauce
  • 1/4 tsp
    pepper (opt.)

How to Make Eva's Spanish Rice


  1. Brown the onion first, if you want one. If so, increase your oil a little bit more for the rice.
  2. Next, brown the rice. This is very important. It is the difference between your rice tasting bland or flavorful. It also breaks the rice out of the hull quicker.
  3. Now add your spices, the tomato ingredient of your choice and then your water.
  4. Bring water to a boil, turn down to simmer and cover. Cook for 20 min.

Printable Recipe Card

About Eva's Spanish Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #rice #Spanish

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