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Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
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Guacamole, salsa, and pickled jalapenos add a Taco Tuesday twist to these air-fried hot dogs, so crispy on the outside and juicy on the inside.
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Baked slices of tofu are topped with a mixture of soy sauce, chile-garlic sauce, Sriracha, and sesame seeds in this simple baked tofu recipe.
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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Tempeh is sauteed with soy sauce, lime juice and lots of veggies including green bell peppers and spinach. Chopped green chile peppers and cilantro add a fresh kick. Serve with tortillas, refried beans and rice.
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Get Nachos on the Grill with Tomatillo-Poblano Salsa, Smoked Tomato Relish, and Green Onion Creme Fraiche Recipe from Food Network
cooking.nytimes.com
Could this be the anti-ramen Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy Make the sauce in advance, but wait to toss with the noodles until just before serving
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Get Chicken and Broccoli Rabe Summer Rolls Recipe from Food Network
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Sardines are simmered with onion and tomato and served over white rice for an Island-style meal perfect as breakfast with a cup of coffee.
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Get Saffron Rice Pilaf Recipe from Food Network