As we approach this Thanksgiving, I find myself reflecting on the incredible journey we’ve been on together. This season is a special time for giving thanks, and I want to express my heartfelt gratitude to each of you — our friends, family, volunteers and donors.

Thanksgiving is more than just a holiday; it’s a celebration of togetherness, gratitude, and the joy of giving. It’s a time when we gather around the table with our loved ones, sharing stories, laughter, and, of course, delicious food.

One of my fondest memories of Thanksgiving is the aroma of my mom’s famous arroz con pollo wafting through the house. This dish is more than just a meal; it’s a tapestry of our family’s heritage and love. I am excited to share a piece of my family’s tradition with you.

As a token of our appreciation for your incredible support, we’re sharing a special arroz con pollo recipe (scroll below). The truth is, my mom Dinorah doesn’t have a formal recipe. She cooks from memory and makes adjustments on the fly, based on a lifetime of experience. She recently made her “Food Network” debut on our campaign’s YouTube channel. We invite you to watch her in action in a heartwarming cooking demonstration we did together the last time she visited.

This meal has been a staple at our family gatherings, and I hope it brings warmth and joy to your family’s table as well. It may well become your kids’ favorite meals just like it has for my two boys, Marcellus and Sovann. Let’s embrace the spirit of Thanksgiving by sharing not just food, but also stories, love, and gratitude with those around us.

From my family to yours, Happy Thanksgiving!

P.S. UPCOMING EVENT: Please join me! Sunday, Dec. 3 from 2–4pm at the Senate Forum with The Latino Democrats of Prince George’s County. This is a free event and open to the public. RSVP is required. I hope to see you there.

Arroz con pollo recipe:

Arroz con pollo is a classic Latin American dish, and there are many variations across different countries. Here’s a basic recipe that you can use as a foundation and customize to your liking.


  • 2 lbs (about 1 kg) chicken pieces, skin-on and bone-in
  • 2 cups long-grain white rice
  • 1 large onion, finely chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon saffron threads (optional, for color and flavor)
  • Salt and pepper to taste
  • 1 cup frozen peas (optional)
  • 1/2 cup pimento-stuffed green olives (optional)


  • Season the chicken pieces with salt and pepper.
  • In a large, deep skillet or paella pan, heat some oil over medium-high heat. Brown the chicken on all sides. Remove and set aside.
  • In the same pan, sauté the onions, bell pepper, and garlic until softened.
  • Stir in the rice, diced tomatoes (with their juice), chicken broth, cumin, paprika, saffron (if using), salt, and pepper.
  • Nestle the browned chicken pieces into the rice mixture.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 20–25 minutes or until the rice is cooked and the chicken is done.
  • If using, scatter the peas and olives over the top, cover, and cook for an additional 5 minutes until the peas are heated through.

This recipe is a general guide, and you can customize it based on your preferences. Enjoy your arroz con pollo!