This spicy tomato rice with eggs is a simple, soulful Spanish dish that brings comfort in every bite. Cooked with paprika, ...

Add half the red bell pepper and cook 4 minutes more. Add rice, crushed tomatoes, smoked paprika and a pinch of salt; stir to combine. Add broth, cover, and simmer for 45 minutes. Heat another 2 ...

Store-bought sauce, chopped roasted red peppers, and plenty of garlic form a flavorful base used for cooking rice—in a method that’s a riff on traditional paella cooking, borrowing some ...

Stir in the rice, stock, wine, saffron and lemon zest and season well with salt and pepper. Return the chicken pieces and chorizo to the pan and nestle into the rice. Bring to the boil ...

Rancho Gordo founder Steve Sando's effortless chickpea salad is studded with smoky Spanish chorizo and sweet roasted red bell peppers ... Sahil Sethi's fried rice from Bar Goa in Chicago is ...