Also known as Spanish rice, Mexican Rice is very difficult to make well. Once you add the tomato sauce and water, you can’t really touch it or you’ll ruin the texture. The hard part is knowing how much spice to add, because the rice won’t properly absorb any seasoning once the water is absorbed. This makes it nearly impossible to perfect, and once it is done, it is done. There’s a saying in my family: “When you perfect the rice, you are ready to get married. But not until then.” Follow my recipe and your Mexican Rice will be fabulous, too. Include the chicken to serve it as a main course.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.