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This Mexican arroz verde recipe (spicy green rice) is a good accompaniment for just about any main course, especially grilled meats.
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This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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Get Tea Smoked Braised Boar with Spam-Pineapple Fried Rice Recipe from Food Network
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Black bean soup gets extra flavor from chicken, corn, spices, and salsa; tastes great with chips, sour cream, and cheese!
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Chunks of boneless chicken breast simmer with sweet potatoes, garbanzo beans, tomatoes, and North African-inspired spices for this hearty stew.
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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Get Grilled Avocado Stuffed with Black Bean Salsa Recipe from Food Network
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My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
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Chiles and pepperjack cheese give this hearty beef and black bean enchilada pie a spicy kick!
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Chicken breast meat simmers to slow-cooked tenderness with chunks of pumpkin, garbanzo beans, tomatoes, and autumn spices for a stew that will warm you up.
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Crispy tortillas layered with black beans, rice, fresh tomatoes, and avocado are similar to tacos in California and are easy to prepare.