Remove the rice from the heat, then stir in the peas ... To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with ...

A classic Mexican rice dish, arroz a la mexicana is studded with bright green peas and sweet carrots, topped with a rich sunny-side-up egg, and served with a sliced banana. Ana Castro is the chef ...

Mexican rice, also known as “arroz rojo,” is a flavorful and versatile dish that is a staple in Mexican cuisine. It is a delicious side dish made from long-grain rice cooked with various aromatic ...

Make the arroz caldo: in a large saucepan or stockpot, stir together the stock, rice, ginger, and garlic. Bring to a boil over medium-high heat, stirring occasionally to make sure the rice doesn’t ...

But, order a plato fuerte at any Mexican restaurant, and it'll come with a generous helping of arroz rojo. Meaning "red rice," arroz rojo gets its red hue from tomatoes, incidentally another one of ...

Arroz con gandules (rice and pigeon peas) is one of the staples of Puerto Rican cuisine. Depending on who you ask, it might ...

Slow-cooker arroz con pollo is a flavorful and comforting one-pot meal that combines chicken, rice, and vegetables in a delicious tomato-based sauce. The chicken is cooked until tender and juicy in ...

Add the rice, stock, and bay leaves and stir well to combine. Bring to a simmer, then cook, uncovered, for 12–15 minutes, until the liquid is the level of the rice; there should be little ...

Arroz con Pollo with Apples is a delicious and unique twist on the classic Spanish dish. This recipe combines tender chicken pieces with fragrant rice, savory vegetables, and sweet apples. The apples ...