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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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There is nothing like diving headfirst into a bowl of perfectly fried rice topped with a runny egg and a ton of hot sauce.
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An electric pressure cooker speeds up the cooking time on this weeknight chicken dish served with a mildly spiced salsa lime sauce and rice.
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Get Spanish Stuffed Bell Peppers Recipe from Food Network
cooking.nytimes.com
Almost any seasonal vegetable will lend itself to being pickled in a mix of apple cider vinegar and rice vinegar, tweaked with a little salt and sugar Use a mixture of what's in season, and choose small, slender vegetables when you can Whatever you choose, make sure to scrub vegetables well and peel away roots and thick skins. 
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These crunchy lettuce-wrapped appetizers are packed with fried rice vermicelli fritters, crispy roasted Peking duck, and Chinese mushrooms.
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Leftover turkey meat is simmered in a curry spiced creamy mushroom sauce, and served with rice.
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Warm, comforting, and easy to make, these chicken and wild rice bowls are sweetened with apples and cranberries.
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In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France.
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Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.