If you're looking for a crowd-pleasing chicken and rice dinner that can feed an army, your search ends here. Chicken bog, which shares a history with pilau, is a simple South Carolina staple that has stood the test of time. This big-batch chicken bog recipe comes from Kent Huggins, a Carolina native who has perfected his family's technique over decades. What sets Kent's version apart? His chicken bog (which uses a strict 3:1 stock-to-rice ratio) is cooked in the oven. This eliminates the temptation to stir the rice and ensures a perfectly boggy texture.

A co-worker and good friend introduced me to this okra rice recipe but never gave exact amounts. I worked to get it just right so I could share it with you. It is so good!

A colorful pasta salad with tricolor rotini, fresh vegetables, and tangy dressing. Fun, festive, and quick to prepare for gatherings.

This shrimp 'n' gravy, an original Charleston favorite, is usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.

Ground beef seasoned with Mexican spices, blended with pasta, beans, and cheese—a Tex-Mex-inspired one-pan meal for busy nights.

Cream cheese creates a luscious sauce with basil and roasted red pepper, turning this pasta into a velvety, flavor-packed dish.

This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!

Simple, tasty rice.

Protein-packed chickpeas mixed with pasta and vegetables in a lemony dressing. A healthy, fiber-rich salad with Mediterranean vibes.

These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.

Colorful rotini tossed with veggies and vinaigrette—bright, crunchy, and ideal for picnics or potlucks. A versatile side or light meal.

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.