The quintessential pairing of arroz y frijoles is a staple in many Hispanic homes. Rich, brothy beans ladled over delicious arroz is one of my earliest memories of childhood. Served with freshly made pico de gallo and a hefty sprinkling of crumbled fresco. I am excited to partner with Mahatma Rice to share with you a recipe for arroz y frijoles.      My mami hands down makes the best rice. Her rice is legendary in our neighborhood but paired with her brothy frijoles de olla, no one could resist them.  Her arroz y frijoles are still to this day… Read More

This post has been sponsored by King’s Hawaiian® Bakery West, Inc., The Coca-Cola Company, and the Beef Loving Texans. All opinions are my own.   The end of summer is almost upon us, but that’s not stopping this Tejana from grilling. I mean c’mon we Texans have the ability to grill year-round with our temperatures. Today, I am grilling up the juiciest carne asada purchased at my local HEB, marinated in Coca-Cola, cumin and onion. Once grilled, I’m slicing it up and serving on King’s Hawaiian Hamburger Buns topped with plenty of cucumber salsa. My cucumber salsa is made with… Read More

A classic Mexican soup, made with meatballs (albondigas), is a comforting bowl of goodness. The albondigas are made with ground chicken and cooked rice simmered in a broth made with onion, garlic, celery, peas, carrots and tomato sauce and served with plenty of warm corn tortillas and fresh limes wedges. I am excited to partner with Mahatma® Rice to share with you a recipe for Chicken Albondigas.  Albondigas soup is a traditional Mexican meatball soup that is beloved by young and old. Albondigas means “meatballs” in Spanish. Albondigas can be made with ground beef, chicken or shrimp. The key to… Read More