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This cheesy skillet cowboy rice casserole features, ground beef and chorizo sausage, diced peppers, sweet onion, pinto beans and corn. Get the recipe: Skillet Cowboy Rice Casserole.
Arroz con pollo (chicken with rice in Spanish) is the perfect weeknight dinner savior. ... Hamburger Casserole. It can be hard to replicate the perfection of a restaurant-quality burger, but this ...
Gnocchi Green Bean Casserole Blanched fresh green beans and buttery sliced mushrooms, onions, and garlic get tossed with a creamy béchamel sauce and pillowy gnocchi, then baked until bubbly.
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices. West Africans and Spanish people each had ...
Cod with cream (bacalhau com natas) Flying Jacob with rice and salad Lasagne is a well-known casserole dish. Macaroni and cheese prepared with beef A slice of timballo "French-style meat", a modern Russian version of veal Orloff. American goulash – American pasta and ground beef dish; Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal
Rice—long, medium, or short grain white; Rice proved to be a valuable commodity in Creole cuisine. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, as it was easy to grow, store and prepare.
This chicken and rice casserole packs in the protein plus offers plenty of fiber from brown rice and broccoli for a well-rounded meal in one pot. Chicken thighs are meaty and tender, but feel free ...
a Spanish stew made from pork and beans and other meats and vegetables Ollada or perolada Catalonia and Valencian Community: stew boiling vegetables and meat in a casserole Pipérade: Basque: a main or a side dish a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper. Pisto