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Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
These burritos are stuffed with juicy seasoned rotisserie chicken, black beans, cooked rice, guacamole, and melty monterey jack cheese. It doesn't get better than that. Get Ree's Ancho Chicken ...
Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Skip the rice and beans and add extra veggies and tasty corn salsa for only 410 calories. Ingredients: Grilled chicken, extra fajita veggies, corn salsa, and cheese.
One of the greatest pleasures of Mexican street food are sopes: round bundles of masa lightly fried and piled with refried beans, shredded chicken, salsa roja or salsa verde, and cotija cheese.
Arroz negro ("black rice") is a Mexican dish made with rice, in which its dark color comes from black bean broth. The dark broth is made by cooking black beans with onion and butter in sufficient water. Rice is fried with garlic, then the bean broth is added, as well as epazote, serrano pepper, and salt. The rice is simmered until tender. [1]
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
This one-pot chicken and cabbage soup is topped with flavor-boosting store-bought pesto. Big, fiber-rich butter beans add a creamy bite, but you can easily swap them out for cannellini beans or ...