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

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.

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 ...

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.

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 ...

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.

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

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.

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.