This recipe came from a friend in Los Angeles. Originally, I was told this recipe came from Cuba, but this isn’t true. While I’m unsure of its origin, I was told it has a hint of Latin flair to it. It’s a simple recipe calling for rice, onions, garlic, coil fideo, chicken bouillon and water. It’s very flavorful and versatile and can go with many kinds of dishes. This rice is really good! Continue Reading
Never again will I consider another box of Rice a Roni now that I’ve learned how easy it is to make Mexican rice from scratch! Plus, it’s far tastier!
This tried and true recipe came from a friend whose family and friends savor this simple yet flavorful dish. Continue Reading
Today, I learned how to make authentic Mexican Pinto Beans, aka, Frijoles de la Olla, which means, “Beans right out of the pot.” This is extremely popular in Mexican cuisine and it’s ooooh so good!
Pinto beans are a very good source of fiber for lowering the cholesterol. Also, the beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
Pinto beans have a beige background strewn with reddish brown splashes of color; hence their name “pinto,” which in Spanish means “painted.” When cooked, their colored splotches disappear, and they become a pretty pink color.
Ingredients for Chocolate Cake (Yes, I cheated using a cake mix!)
- 1 Chocolate cake mix
- 1 Package of instant chocolate pudding mix (5.9 oz)
- 3/4 Cup of sour cream
- 1 Cup of vegetable oil
- 4 Eggs
- 1/2 Cup water
Preheat oven to 350 degrees. Continue Reading