Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes.

of this good stuff, leaving a thin coating of bran for some fiber and a grainy, cereal flavor.. Himalayan red rice.retains more of the bran layer, and has a correspondingly deeper nutty taste.

You may see a black-hued rice called., which looks similar to uncooked black sticky rice, but cooks far less stickily.Once restricted to the rich for its nutritional profile and strong flavor, it's now used to make all kinds of rich-tasting rice dishes.

A whole-grain basmati variant called.is a trademarked invention of a family farm in California; devotees say it reminds them of hot roasted peanuts.. Wild (and "wild") rice.

sold in most American markets is neither wild (it's all cultivated these days) nor technically rice.

It is a grass from the genus Zizania that grows in similar wet habitats as Oryza.Stir in poblanos, garlic, and coriander; cook until fragrant, about 2 minutes.

Add tomatoes with their juices, 1 cup water, and remaining 1 teaspoon salt, and stir to combine.Add chicken, skin side up, to skillet; reduce heat to low, and simmer, covered, until a thermometer inserted in thickest portion of chicken registers 165°F, about 20 minutes.

Remove lid, and cook until sauce thickens slightly, 20 to 25 minutes.. Divide chicken and sauce evenly among 4 plates.Serve with warm corn tortillas or mashed potatoes.