Begin the recipe by cooking 1 1/2 cups of medium grain rice in 3 cups of water in pot on the stovetop, according to directions. Once the rice is done, or almost done, add a splash of oil to a large, ...

Gabriela Camara is the chef/owner of Mexico City’s beloved restaurant Contramar and its sister restaurant, Cala in San Francisco. Her accessible yet sophisticated Mexican cooking garnered Food and ...

Not a lot of time to get dinner going? Sitting on leftover rice from a previous meal and wondering what to do with it? Kendra Vaculin has you covered with this 15-minute shrimp and crispy rice with ...

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