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.

White Cheese Enchiladas with Mexican Rice

This slideshow requires JavaScript.

White Cheese Enchiladas with Mexican Rice by Daniel Montañez
Story and Photos by Steven Navarro

It’s not too common that a male undergraduate would know how to cook a full-fledged meal, but Daniel Montañez is an expert at making White Cheese Enchiladas so authentic that any abuelita in San Antonio would give the nod of approval.

Montañez, a senior Business Management major at St. Mary’s University, says he enjoys cooking but admits it’s hard to find time to cook a wholesome meal as a full-time student with two jobs. “I’ll usually just pick up Chik-Fil-A from the UC because of my schedule,” Montañez says, “but I would much rather eat a home-cooked meal.”

One of Montañez’s career plans is to attend a seminary upon graduating from St. Mary’s. This desire to learn more about his faith isn’t something he’s postponing until after graduation. Montañez is involved with faith-based activities and groups on campus. “Besides my classes, I love to join in on the things happening here on campus, like Bible studies and other clubs” he says. “I really like St. Mary’s because there is so much to get involved with.”

“A downfall,” he admits, is that this “leaves even less time for making hearty meals.”

Every now and then, when tests and essays are not due, Montañez will have some free time for himself. This is a miracle of sorts for the busy Business Management major, one he always plans to use for grubbing on anything but fast food. “If I have a free evening, I know I’m going to eat good,” Montañez says. “I grew up on my mom’s Mexican food, so that’s what I automatically go for when cooking.” Montañez admits he didn’t begin to learn how to cook until he started college. “I never started learning how to cook because I would always come home and there’d be food on the table. But now, I’ve got to fend for myself most of the time.”

One of Montañez’s go-to dishes is enchiladas with rice. “It’s one of those dishes I grew up on,” he says. “You’ve got to make sure the cheese is good,” Montañez warns, “because if not, it doesn’t matter how anything else tastes.”


White Cheese Enchiladas

  • 10 corn tortillas
  • 10 oz. Cacique QuesoFresco cheese
  • 8 oz. Mozzarella cheese
  • ½ cup of Olive Oil
  • 1 medium white onion
  • 1 can of Chile con carne


  • 1 cup of rice
  • 2 T. of oil
  • ¼ of a medium onion
  • ¼ medium bell pepper
  • ¼ cup of tomato sauce
  • 2 cloves chopped garlic
  • salt to taste
  • Ground Pepper to taste



  1. In a medium pan, heat oil over medium heat. Add rice and cook until it turns golden brown.
  2. Add garlic, onions, bell pepper and sauté for about one minute.
  3. Add broth and tomato sauce. Stir and bring to a boil for 5 minutes. Do not stir after this or rice will turn mushy.
  4. After 5 minutes, turn the heat to medium-low and cover. Simmer for 20 minutes.

Yield: Serves 6-8 (can serve with side dish of beans)


  1. Preparation: Wash ingredients, dice vegetables and prepare measurements.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Crumble the QuesoFresco cheese and shred the mozzarella cheese. Dice the onion and mix all 3 ingredients. Set aside.
  4. In a large frying pan at medium-high heat, add 3 T of olive oil. Place tortilla in the pan. Cook for about 5 seconds on each side. Remove from pan and place the tortillas on a plate (place a paper towel on plate to soak extra oil) and repeat the process.
  5. Take a tortillas and fill it with 2 t of cheese/onion mixture. Roll up the tortillas and place it in a casserole pan. Continue until all tortillas are filled and rolled. Add the can of chile con carne to the top of the tortillas in the casserole pan. Cover all enchiladas with grated cheese.
  6. Put the casserole in the oven for 10 minutes or until cheese melts. Yield: Serves 4

Crab and Salmon Sushi Rolls

Crab and Salmon Sushi Rolls
Videography and Production by Stephanie Zaragoza

Frida Teran‘s, a junior majoring in Biology, at St. Mary’s University, manifests her creative mind in her ability to combine different ingredients to make delicious crab and salmon sushi rolls. Peace and quiet fill the kitchen as she begins putting all the ingredients in the seaweed then rolling the sushi together to make a great combination of sushi rolls with vegetables, seafood and rice.


• 4 cups of cooked white sushi rice
• 5 Nori (seaweed)
• 1 package of Surimi (immitation crab)
• 0.35 lbs of raw salmon
• 1 package of cream cheese, divided in thin strips
• 1 cucumber, cut in thin strips
• 1 medium sized avocado

With moistened clean hands, grab some sushi rice and press it into a sheet of Nori, covering only half of it. Place a small amount of surimi, salmon, cream cheese. cucumber, and avocado over the rice evenly. Tightly roll everything, starting from the rice area. Moisten with water the end of the Nori sheet and use both hands to finish forming the roll. Using a sharp moisten knife, start cutting the roll from the middle out into bite size sushi pieces.