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Tomatoes are an excellent source of antioxidants including vitamins A and C, lutein, and lycopene. The carotenoid lutein, which is found in abundance in tomatoes, green leafy vegetables, and egg yolks, may help promote cognitive function and prevent age-related macular degeneration, cataracts, and breast cancer.

This recipe for Arroz a la Mexicana is a tasty side from south of the border. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connection during the COVID-19 pandemic.

Coincidentally, Diana Kennedy, the author of the cookbook from which recipe comes, passed away recently at the age of 99. A British expatriate, she became one of the world’s leading experts on authentic Mexican cuisine in every state by painstakingly hunting down traditional recipes from home cooks and documenting indigenous edible plants.

When baking, follow directions. When cooking, go by your own taste

– Laiko Bahrs.

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