Stop, collaborate and listen...

I've been cooking for a while now, maybe since I was 12. I still remember the first meal I ever made-huevo con chorizo (eggs with mexican sausage). I was so nervous but I made it just the way I witnessed my mom make it all those years. I learned by watching her, my Ama even my dad. However, one thing that certainly took years to perfect was rice. One of my biggest pet peeves is overcooked, clumped together rice. Throw in that damn can of mixed veggies and prepare to hear my loud sigh. With rice, I finally got it some years ago. What I learned was you have to use plenty of oil to fry your rice in, preferably olive oil. This will help with that damn clumping factor as in, it won't happen. Second, under cook it. With water still bubbling away and the rice almost there, take it off the burner, leave the lid on and just walk away for about 5 minutes. The rice should be perfect.

The picture above is rice with beef and used a quick meal with no sides cause that's how I roll on Friday nights.