This baked rice dish tastes so incredible. It's an update of a recipe by chef Yotam Ottolenghi and once you've tried it, you'll make it time and time again. The slow roasted tomatoes, garlic and ...

There are lots of different styles of Mexican rice, from standard white to bright arroz verde, but when most people in the ...

Rice cooked with the tang of tomatoes and flavors of coriander, chillies and mint. Fast and flavor packed! Add the rice, mint and coriander and mix well. 7. Add 3 cups water and bring to a boil. Lower ...

This tangy rice dish is cooked just like a pulao and is best paired with yoghurt and chutney. Tossed in the goodness of tomatoes, hard spices and onions.

Cut tomatoes in half with the help of knife ... Add water, mix well and bring it to boil. * Add rice, mix well and cook on high flame for 2 minutes then cover and cook on low flame for 15-20 ...

Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper. Add the butternut squash to the pan and mix well. Add the water and half of the tomato ...

Stir in rice, reduce heat to medium-high and cook, stirring occasionally, until rice is partly softened, 5-7 minutes. Drain and let cool slightly. Preheat oven to 375 degrees.

Add the rice and fry for 1-2 minutes ... Remove from the oven and stir in the chopped dill and parsley. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic ...

It may be too prosaic to describe this as a frittata made with boiled rice — it is much better than that. All it needs is a simple green vegetable like green beans or sweet-stem broccoli to go ...