• 2 cups rice, rinsed
  • ½ onion, quartered
  • 4 small cloves of garlic
  • ½ teaspoon cumin
  • ¼ cup olive oil
  • 1 8 ounce can tomato sauce
  • 1 large tomato, diced
  • 4 cups water
  • Salt


  1. Pour olive oil in deep pan. Sauté rice and onions until light brown.
  2. Add cloves of garlic and saute for 5 minutes.
  3. Add tomato, tomato sauce, water, cumin, and salt, and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. When cooked, fluff with fork or spoon to serve.

Makes: 4 to 6 servings | Total Time: Approximately 25 minutes

About the Chef

Chef: Nellie Cardenas
Family: I have four children – three daughters and one son. All of my daughters are married. My son and I live in Carlsbad and we love it!
Community: Carlsbad
Hobbies and Interests: Cooking and crossword puzzles
Favorite Local Activity: Riding beach cruisers to the beach, working out
About the Recipe: The recipe is my mother’s and it is one that she loved to make for us. She was a great cook! Spanish rice is the perfect side dish to any Mexican-style entree or by itself as a delicious comfort food. The browning of the rice helps to bring out the nutty flavor of the rice.
About the Chef: I’m 60 years old and have worked in the dental field as a registered dental assistant for many years. I love living in Carlsbad and spend a lot of time with my family and friends.

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