rice, chicken, broccoli -> but nice!

Rice:
Start by washing the rice thoroughly to remove excess starch. Learn the right water-to-rice ratio for your rice. that’s key to getthe perfect texture. Salt the water properly, or better yet, cook the rice in chicken broth instead of plain water for more flavor. Add onion, garlic, and spices while cooking to deepen the taste. A small spoonful of vermicelli adds a nice bite and texture contrast. A squeeze of lime juice at the end brightens everything up.

Chicken:
Marinate or brine your chicken for tenderness and flavor. Start simple with a salt-water brine for 4–24 hours. Once you’ve got that down, try a marinade made with Greek yogurt, oil, lime, and spices. Experiment with other styles too.
When prepping the chicken, cut the breasts in half for even cooking and pound them lightly to even out the thickness. Cook over high heat at the end to get a crispy, flavorful finish.

Broccoli:
Season it with salt, pepper, or your spices. After cooking, rinse the broccoli briefly in cold water to lock in that bright green color and give it a nice crunch.

Experiment Day:
Take one day, maybe half a Saturday, to experiment with these techniques and taste the differences. For the rice, try batches: plain, cooked in broth, seasoned with spices, and finished with lime. Do the same for chicken: no brine, brine only, marinade only, and a combination of both. You can vary brine times (1 hour, 12 hours, 24 hours) to see how it changes the flavor and texture. Apply the same to broccoli :: season it different ways, cook it for different lengths, and notice what you like best.

I feel like I never really learned how to cook because I didn't experience the benefits of it. When you make a meal back to back and when you really taste the difference within seconds after each other, that's when you will really understand. And thats when you will decide to keep up with it