Eva's Spanish Rice
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.
How to Make Eva's Spanish Rice
- 1Brown the onion first, if you want one. If so, increase your oil a little bit more for the rice.
- 2Next, 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.
- 3Now add your spices, the tomato ingredient of your choice and then your water.
- 4Bring water to a boil, turn down to simmer and cover. Cook for 20 min.
About Eva's Spanish Rice
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