This shockingly easy casserole gives you a hot, homemade dinner with little-to-no effort involved. In this video, Chloe shows ...

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½ cup Arborio or Carnaroli rice 8 medium-ripe tomatoes (2½-3 pounds) ¼ cup extra-virgin olive oil, plus more for drizzling 3 medium cloves garlic, finely chopped 2 tablespoons finely chopped ...

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 ...

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 ...

Add the rice and stir to combine. Add the tomatoes, sugar, cinnamon, allspice, chilli, 2 cups warm water, salt and pepper and stir. Simmer, covered until rice is cooked, about 15 minutes.

Golden seared scallops rest atop a vibrant, garlic-tomato sauce, their delicate sweetness complemented by the tangy flavors of the sauce. Beside them, a bed of nutty, slightly chewy brown rice ...

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.

Roasting the tomatoes intensifies their flavour, perfect for adding to a creamy risotto for a satisfying midweek meal. Each serving provides 513 kcal, 14g protein, 73g carbohydrates (of which 13g ...