Our chicken and rice skilleet with vegetables will leave everyone feeling full and satisfied. It not only tastes great, but it’s also very practical. This is because apart from the quick preparation ...

Hey everyone, Jason Griffith here! There’s nothing quite like a warm, creamy bowl of soup to make you feel cozy and comforted ...

August is all about eating the fresh vegetables that are in abundance. This recipe is easy and high in protein and fiber.

So when Tyler Florence suggested a casserole that uses rice as its base, I knew it would be a winner. Since rice isn’t enough for dinner, this casserole also has chicken and a variety of vegetables.

Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

1 L mug rice 2 large onions 3 chicken breasts, skin removed 2 tablespoons of oil 100g carrots 2 cloves garlic 100g fresh mushrooms 50g green bell pepper 1 large red bell pepper 100g cooked, fresh ...

Rice Bowls With Chicken, Feta, Olives and Tomatoes. (Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) ...

Place the chicken pieces in a large saucepan — preferably a 7-quart pot that’s 11 inches in diameter and 5 inches tall — and cover with 8 cups water. Place the pot over high heat and bring ...