{"id":34,"date":"2026-09-24T00:44:37","date_gmt":"2026-09-24T00:44:37","guid":{"rendered":"https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/easy-fall-recipe\/"},"modified":"2026-09-24T17:42:24","modified_gmt":"2026-09-24T17:42:24","slug":"easy-fall-recipe","status":"publish","type":"post","link":"https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/easy-fall-recipe\/","title":{"rendered":"Easy fall recipe"},"content":{"rendered":"<p><span style=\"font-family: 'Open Sans';\"><b>As fall and its familiar flavors return, San Jacinto College Chef Melissa Menendez shares a quick and easy recipe deemed a favorite among her students.<span class=\"Apple-converted-space\">\u00a0 \u00a0<\/span><\/b><\/span><\/p>\n<p><span style=\"font-family: 'Open Sans';\"><b>Menendez believes the warmness of the spices can \u201cset you right after a stressful day.\u201d<\/b><\/span><\/p>\n<h2><span style=\"font-family: 'Open Sans Bold';\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-36\" src=\"http:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-300x200.jpg\" alt=\"Mexican rice\" width=\"300\" height=\"200\" srcset=\"https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-300x200.jpg 300w, https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-1024x682.jpg 1024w, https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-768x512.jpg 768w, https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-1536x1024.jpg 1536w, https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/wp-content\/uploads\/sites\/26\/2026\/09\/shutterstock_1763032355-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Mexican Rice<\/span><\/h2>\n<p><span style=\"font-family: 'Open Sans Bold';\">Tomato rice with carrots, peas, and garlic<span class=\"Apple-converted-space\">\u00a0<\/span><\/span><\/p>\n<p><span style=\"font-family: 'Open Sans';\"><b>Yield: 10 portions<br \/>\nAllergens: none common (check tomato bouillon brand for gluten or MSG)<\/b><\/span><\/p>\n<p><span style=\"font-family: 'Open Sans';\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>2 1\/2 cups long-grain white rice, rinsed until water runs clear<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>3 tablespoons neutral oil, vegetable or canola<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>2 teaspoons garlic, minced<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>1 small white onion, finely chopped<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>7 ounces tomato sauce<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>3 1\/2 teaspoons tomato bouillon powder (adjust to taste)<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>1\/2 teaspoon Kosher salt<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>2 medium carrots, small dice<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>1 1\/4 cups frozen peas (do not thaw before adding)<\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>5 cups hot water<\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>Directions:<\/b><b><\/b><\/span><\/p>\n<p><span style=\"font-family: 'Open Sans';\"><b>1. Rinse the rice:<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>Rinse under cold running water in fine-mesh strainer, stirring with your hand, until water runs completely clear.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Shake off excess water and set aside.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>2. Toast the rice:<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>In a wide pot, heat the oil over medium-high heat until simmering.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Add the rinsed rice and stir immediately to coat every grain in oil.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Cook over medium heat, stirring frequently, for about 8-10 minutes until golden brown. You will hear crackling and smell a nutty aroma.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>3. Add aromatics and build the liquid:<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>Add the tomato sauce, minced garlic, and finely chopped onion directly to the toasted rice. Stir well \u2014 the pan will sizzle.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Add the tomato bouillon, salt, diced carrots, and frozen peas. Stir to combine.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Pour in the water. Stir once more to make sure nothing is stuck to the bottom.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Add all the water at once and stir immediately. This keeps the seasoning evenly distributed throughout the pot.<\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>4. Cook covered on low:<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>Bring the pot to a boil over medium-high heat.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Once boiling, reduce heat to low, cover tightly with a lid, and cook for 20 minutes.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Do not lift the lid during cooking. Peeking releases steam and throws off the water ratio.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>A tight-fitting lid is critical. If yours does not seal well, cover with foil first then set the lid on top.<\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>5. Rest and fluff (do not skip):<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>After 20 minutes, remove the pot from heat. Keep the lid on and let the rice rest for<br \/>\n5 minutes.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Remove the lid and fluff gently with a fork or rice paddle. Work from the outside edges toward the center.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Taste and adjust salt if needed.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><b><\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\"><b>6. To serve:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-family: 'Open Sans';\"><b>Set out for family buffet style.<span class=\"Apple-converted-space\">\u00a0<\/span><\/b><\/span><\/li>\n<li><span style=\"font-family: 'Open Sans';\"><b>Keep covered in the pot or transfer to a serving dish.<\/b><\/span><\/li>\n<\/ul>\n<p><span style=\"font-family: 'Open Sans';\">To view more fall recipes, visit <span style=\"font-family: 'Open Sans Bold';\"><a href=\"https:\/\/www.sanjac.edu\/about\/news\/2026\/easy-fall-recipes\">https:\/\/www.sanjac.edu\/about\/news\/2026\/easy-fall-recipes<\/a><\/span><\/span><\/p>\n<p><em><span style=\"font-family: 'Open Sans';\">By Neesha Hosein<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As fall and its familiar flavors return, San Jacinto College Chef Melissa Menendez shares a quick and easy recipe deemed a favorite among her students.\u00a0 \u00a0 Menendez believes the warmness of the spices can \u201cset you right after a stressful day.\u201d Mexican Rice Tomato rice with carrots, peas, and garlic\u00a0 Yield: 10 portions Allergens: none&#8230; <a class=\"read-more\" href=\"https:\/\/sanjac.myseniorfocus.org\/fall-2026-volume-7-issue-3\/easy-fall-recipe\/\">read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":39,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"article_type":[],"class_list":["post-34","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.3.1 (Yoast SEO v25.3.1) - 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