Mexican Rice

Mexican Rice by Susan Adcock
Videography and Production by Steal Adcock

Susan Adcock, mother to Steal Adcock who attends St. Mary’s University, makes her Mexican Rice with special spices and the high-quality Jasmine Rice. An experienced cook since the age of 8, Adcock demonstrates how to cook this style of Mexican Rice while giving necessary advice on adding different ingredients.


  • 2 tablespoons of oil
  • 1 medium chopped onion
  • 1 cup of jasmine rice
  • 2 tablespoons of chili powder
  • 1 teaspoon of garlic
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cumin
  • 1/4 teaspoon of cayenne
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 cups of water


In a medium skillet, heat up two tablespoons of oil. Chop up a medium sized onion into small square pieces and add this to the skillet and cook till the onion slices are tender. Add one cup of jasmine rice and two tablespoons of chili powder, one teaspoon of garlic, paprika, 1/2 teaspoon cumin, and 1/4 of cayenne, salt, and pepper to add flavor. Stir well and add two cups of water.

Bring to a boil, cover the skillet with a tight lid, and cut the burner down to a simmer. Simmer the rice for ten minutes and serve warm.

Pico De Gallo

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Pico De Gallo by Joseph Hernandez
Videography and Production By Sammantha Rodriguez

 Joseph Hernandez, Senior Biology Major, cures homesickness by making a simple Mexican Salsa at the beginning of every week. Eight hours away from home, Hernandez creates a connection with his hometown, El Paso, Texas, by making the snack his family frequently enjoys.


  • 2 tomatoes, Diced
  • ½ Onion, Diced
  • 2 Jalapenos, Diced (with seeds for extra spice)
  • ½ bunch Cilantro
  • 2 teaspoon of pepper
  • 1 teaspoon of Salt
  • 2 limes (or as many as desired for flavor)


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After all ingredients have been washed, begin by dicing tomatoes, onion, jalapenos and cilantro separately. Please be sure to remember that Jalapenos will add an extra spice to the dish if seeds are not removed before dicing. (If you desire less of a ‘spicy kick’ be sure to cut the jalapeno in half and remove its core by scraping the knife through its inside and then removing the remainder of seeds by hand.)

After, place all ingredients into a serving bowl and mix until all ingredients are spread out evenly. Once all of the ingredients are mixed, add salt, pepper, and lemon for taste.


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Story and Photos by Carla Rodriguez

Growing up in a house overflowing with family members, Anastasia Zavala needed a form of escape that eventually led her to a devotion for pastries. As a biology major at St. Mary’s University, Zavala doesn’t have a lot of time to work on her beloved hobby.

“I love the school, it’s so small and quaint. Whenever I’m sitting outside with my coffee, I can’t help but be just as relaxed as I am when I’m baking,” she said.

“It’s a nice trade-in, but I still wish the school had a kitchen students can go to.”

Aside from reading and painting, Zavala taught herself how to keep busy in the kitchen by baking.

“One day, I was craving some cookies. As everyone was off to work, at soccer practice, or running around, I walked into the kitchen and just so happened to find all the ingredients I needed to make some.”

She began small, slowly making her cookies more complex.

After about one month, Zavala had prepared nearly a dozen different forms of cookies and wanted to venture off deeper in the world of baking; today, she now is able to turn any ordinary dessert into a mouth-watering piece of joy.

Awkwardly enough, if you give her a spatula and tell her to cook dinner, you’re more than likely to become good friends with the neighborhood fire department than end up with a delicious plate.

“Food in general is too complicated, or at least I’ve subconsciously tricked my body into thinking so,” she says. “Sweets can help any day turn into an even better one, so I would much rather bake a brownie than, say, meatloaf.”

Zavala considers flan as her favorite treat that requires a little amount of ingredients and effort.

She first taught herself how to make flan for a Christmas dinner with her family.

Since then, she realized how a delicious-caramel-dripping plate could come from such an easy recipe; it has become her go-to dessert for all sorts of dinner events with friends and family.

Although she has only recently begun conquering the world of sweets and chocolatey delights, one of Zavala’s goals for the future is to become the wonderful grandmother everyone sees on television: cookies always in the cookie jar, along with the main reason why her grandchildren have a mouth full of cavities.


  • 1 1/2 c of sugar
  • 6 large eggs
  • 1 14 oz can sweetened condensed milk
  • 2 13 oz cans evaporated milk
  • 1 T of vanilla


Preheat oven to 325°F. Pour 1 cup of sugar in warm pan. Stir sugar until brown and caramelized. Quickly pour 2-3 T of caramel in bowl. Blend eggs together with wisk. Mixing in milk slowly. Mix in 1/2 c of sugar, then vanilla. Pour custard into caramel bowl. Place bowl into a larger bowl with 1 to 2 inches of water. Bake for 45 minutes. Makes 3 medium sized servings.