Rinse rice under cold running water until water runs clear, 1 to 2 minutes; drain and set aside. Preheat oven to 350˚F.

Pour in the crushed tomatoes, 1 ½ cups broth, and the rice along with a teaspoon of any seasoning mix you typically enjoy. Mix it well, reduce the heat to a low simmer, and cover the pot with a lid.

“When you can’t get delivery of your favorite Asian comfort foods, recreate this elevated version of an iconic Vietnamese dish called ‘Com Ga’ or Chicken Fat Rice,” he says. “A cross ...

Creamy Chicken and Wild Rice Soup is a comforting and satisfying soup, perfect for those chilly days. Our recipe combines the ...

Mrs. Meggett has a recipe for Chicken Perloo in her Gullah Geechee Home Cooking. She says, “Many of the one-pot rice dishes in the Lowcountry and the South can trace their origins back to west Africa.

To make the broth, heat the oil in a large frying pan and add the onion, garlic and celery. Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes.