Month: July 2017

I don’t know how I’ve lived my whole life without ever trying this. It’s amazing how simple it is to make and yet so yummy. If you haven’t yet prepared rice the Mexican way, here’s an amateur’s guide for you. Ingredients 3 tablespoons vegetable oil 1 cup SWT long-grain rice Green pepper and carrots (optional) […]

This was some sort of experimental dish that turned out pretty well for me. I gleaned the inspiration from a creamy-chicken-rice casserole recipe I came across, so I figured, why not give it a local twist and in came the luwombo. I have written about the luwombo experience before here, and it’s something I’d recommend […]