When it comes to rice and beans, it's all about flavor. Plant-based chef and recipe designer Caroline DiNicola suggests some ...

When you want to spruce up a simple bowl of rice, it's best to reach for a flavorful sauce. Store-bought or homemade, these ...

Cover and simmer over low heat until the rice is tender and all of the broth has been absorbed, about 20 minutes. Remove from the heat and let stand, covered, for 15 minutes.

Here, I’m going with a 50-50 rice-to-beans ratio, but if you have less rice, use more beans. If you have more rice, use fewer beans. Start by turning on your broiler.

As warmer weather arrives, I love to have an oversized bowl of grain salad in my fridge to serve up whenever hunger strikes. Here’s how to make a super-satisfying one.

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook ...

For a meal-in-a-skillet, consider this Nigerian fried rice recipe. It's seasoned with curry powder, dried thyme and a handful ...

Salmon With Avocado and Cilantro Salad. Makes 4 servings. For nights when you need a sparkle of color, this dish is just that, in both appearance and taste.

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.

Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper.