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Chicken Fried Rice! This take-out classic is an easy weeknight meal! It's made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.
cooking.nytimes.com
“Sometimes the simplest paellas can be the most satisfying,” David Tanis wrote in 2012, when bringing this recipe to The Times Here, fresh, wild-caught shrimp are peeled and deveined, the shells saved for a broth to flavor the rice (though a chicken broth can also be used, if you’re short on time) The shrimp is then marinated, and cooked separately, layered over a bed of rice, fava beans and chorizo.
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This mildly spiced Pakistani curry is made with ground beef and peas. Serve over steamed white rice for a family-friendly dinner option.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!
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A quick and easy stir-fry using ramen noodles and any variety of your favorite vegetables and meat, with a little hint of sesame and soy.
www.delish.com
Go ahead—toss your takeout menus.
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Use frozen peas, shredded Cheddar cheese, and cooked bacon to make a quick and tasty pea salad that is perfect for summertime eating.
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Green peas add color and sweetness to this rich and creamy pasta dinner with the smoky flavors of bacon and ham.
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Six beans, grains and pastas are layered to a pretty effect in a glass jar with seasonings and bouillon granules in this winning idea for a hostess gift.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
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A shepherd's pie made with ground turkey has an extra helping of vegetables because the mashed potato topping is mixed with flavorful cauliflower.