Dinner

Historically, jollof rice was a one-pot dish made with protein and carrots, peppers, and leafy vegetables. Today, it’s all about the rice; the vegetables tend to show up as a side, à la Nigerian Salad. A seasoned tomato base spiced with curry powder gives this rice its orange-red color. For great jollof, the tomato mix for the stew base is cooked twice—first to soften and round out the raw, tart flavors, and a second time to fry and season it, concentrating the flavours. —Ozoz Sokoh

These no-fuss burritos come together quickly thanks to precooked beans. To make them more filling—or to stretch to more servings—add 1/3 cup of cooked rice to each burrito.

This vibrant, Thai-inspired curry is a weeknight go-to, combining creamy coconut milk, fresh vegetables and a touch of lime. Precooked chicken cuts down on prep, bringing together a flavour-packed meal in no time.

This hearty paella marries chorizo, chicken and saffron rice for a zesty one-pan dish.

No matter how you arrange the asparagus on this simple, peppery tart, it always ends up looking pretty.