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 ...

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

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 ...

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 ...

Rice is a staple dish in many countries and it is eaten almost daily as a side dish in Brazil. It was introduced to Brazil by Portuguese African slaves. Rice in Brazil is cooked using the ...

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 ...

For the arroz verde, heat the oil in a 28–30cm/11 ... parsley and salt and bring to the boil. Sprinkle in the rice, stir once, then leave to simmer vigorously over medium–high heat for ...

We're combining chicken, rice... and banana leaves in a recipe from this weekend's Savor St Pete Food and Wine Festival.