• 2 cloves garlic, peeled
• and crushed
• 2 tablespoons sugar
• 1 Thai chili, stemmed and
• sliced (optional)
• ¼ cup fresh lime juice
• 2 tablespoons fish sauce
• 4 bundles (3 ounces each) rice vermicelli threads
• 1 pound large shrimp,
• peeled and deveined
• 2 or 3 ribs celery, cut diagonally into 2-inch strips (see Note)
• 1 pint mini heirloom cherry tomatoes, halved
• ½ cup roughly chopped
• fresh cilantro
• 2 or 3 green onions, thinly sliced

Tomato Lime Shrimp Noodle Salad

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• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 5 garlic cloves, minced
• 1 cup Sofrito (click here)
• 1 plum tomato, diced
• ½ cup pitted green olives
• 3½ pounds boneless, skinless chicken thighs and breasts
• 1 pound (2¼ cups) medium-grain white rice
• 5 cups chicken stock, warmed
• 1 bunch cilantro, roughly chopped
• Kosher salt and freshly ground black pepper
• 1 cup fresh or thawed frozen green peas
• 1 (12-ounce) jar roasted red peppers, drained and diced
• hot pepper vinegar, for serving

Chicken and Rice

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• 1 large yellow onion, roughly chopped
  
  10 garlic cloves, roughly chopped
  
  1 large red bell pepper, roughly chopped
  
  3 cubanelle or banana peppers, roughly chopped
  
  1 bunch cilantro, roughly chopped

Sofrito

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• 4 pounds bone-in, skin-on chicken pieces
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 head of garlic, peeled and coarsely chopped
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 2 cups cherry tomatoes, halved or quartered
• 1 large red onion, peeled, halved, and thinly sliced
• red wine vinegar, if needed
• hot cooked rice, for serving
• chopped green onions, for garnish

Garlicky Chicken and Rice

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• 3 cups chicken broth
• 1 pinch saffron 
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 4 to 6 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• cayenne pepper
• 1½ cups rice
• 1½ pounds boneless, skinless chicken thighs, cubed
• salt, black pepper, and cayenne pepper to taste
• chopped parsley for garnish

Chicken Paella

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• 1 pound medium-sized shrimp, peeled and deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian flat leafed parsley
• Kosher salt
• 5 cups water
• 1 clove garlic, chopped
• 2 tablespoons butter
• ¼ cup chopped onions
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded, and diced
• ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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• 1 pound fresh or frozen broccoli florets
• 1 small onion, minced
• 1 cup long-grain rice (not parboiled or instant), washed
• 1½ cups Cream of Celery Soup (preferably home made)
• 4 tablespoons butter, cut into pieces
• 1 teaspoon onion soup mix
• Pepper
• 1½ cups water or chicken stock
• ½ pound Velveeta, shredded

Broccoli, Rice, and Cheese Casserole

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• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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• 1¼ cups chicken broth 
• 1/2 cup long-grain white rice 
• Salt and pepper 
• 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
• 1 teaspoon vegetable oil 
• 1 small onion, chopped fine 
• 2 garlic cloves, minced 
• 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
• 1/4 cup dry white wine 
• 2 tablespoons chopped fresh parsley 

Chicken and Rice

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• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice 
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet
• (about 1 cup)
• 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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