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Fire up the grill, and pair grilled chicken with our Cheddar Broccoli and vegetable rice.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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This Christmas Brisket Fried Rice, fragrant with ginger, garlic, and scallions, is a cheeky and delicious marriage of two Jewish and Chinese favorites, and a...
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Beginning with a Fast Chicken Soup Base using store bought chicken, it is easy to knock hours off of the cooking time usually needed for homemade chicken and rice soup and still end up with soup that tastes even better than the 'from scratch' method.
Ingredients: white rice, green peas, parsley
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A guilt-free twist on the Chinese takeout favorite.
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This homemade chicken and rice soup is given a bright lift with the addition of lime juice just before serving.
cooking.nytimes.com
This dish is rich and clean, but still lively and interesting — all things to all tastes — in one single pot. We brown and then braise the chicken, toast and grind the rice before steaming, “chicharron” the skin, parbake the meatballs, julienne the lemon peel, thinly slice the shallots and, at the very end, soften tender spinach in the hot broth It’s deeply satisfying, the workhorse of family meals.
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This bubbly chicken bake is the definition of comfort food.
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
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You'll want to spoon this tangy butter sauce over everything.
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.