Heat olive oil in a large saucepan or high-sided skillet to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ...

Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12 to 15 minutes until rice is fluffy. Take off burner and allow rice to sit for 2 to 5 minutes.

Steam rice to bring aroma and flavor, plus top with a yellow saffron rice. Taking toppings: mixed lettuce base topped with fresh tomatoes, cucumbers olives, onions, peperoncini's and feta cheese ...

Makes 4 servings. 2 shokichi or acorn squash; 1 tablespoon plus 2 teaspoons olive oil plus more for drizzling (divided) 4 cloves garlic, minced (divided) ...

Cook rice according to directions; cool. Divide the salad ingredients into 4 servings. In each individual serving dish, arrange salad ingredients in a circle with olives in the center.

The streets of Alicante are filled with the aromas of arroz alicantino — the historic rice dishes found in restaurants all over the city. Just don’t mistake them for paella.

Add the onion, chorizo, red pepper and garlic. Fry for 5 minutes until the onion is softened. Add the courgette and rice. Stir until the rice is coated in the rich red chorizo then stir in the ...