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Chunks of chicken and chorizo slices are cooked with a colorful blend of veggies until just done, then blended with white rice and broth for a quick and tasty weeknight dinner.
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Kale salad with warm wild rice and cabbage is tossed in a tangy lemon dressing and tastes just like the kale salad from Seattle's PCC Natural Market.
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Green bell peppers are stuffed with rice, chili-style tomatoes, and Mexican cheese blend, creating a hearty and not-too-spicy vegetarian dinner the whole family will love.
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Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
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A favorite dish for Chinese New Year, shrimp stir-fried in a sauce of ketchup, rice vinegar, sesame oil, sugar, and broth, and served on a bed of lettuce.
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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
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If you love Vietnamese phó – You will love Ka-Soy (Iu-Mien Noodle Soup)! Ka-Soy is an authentic Iu-Mienh soup dish with bursting flavors. It is delightful and...
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Ground beef is seasoned and simmered with cabbage and rice in a zesty tomato sauce. This recipes cuts the time of baking cabbage rolls and it tastes just as good!
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
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Get Grape Gazpacho Recipe from Food Network
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.