Red Beans and Rice
Originally a New Orleans, Louisiana, staple, red beans and rice now takes on a variety of tasty twists. From slow cookerand Cajun recipes to red beans and rice with sausage or vegetarian-style, these easy recipes will be music to your mouth.See Popular Red Beans and Rice Recipes
The classic flavors of Cajun country come out to play in this wonderfully simple main dish, perfect for busy weeknights. When buying fresh fish, pay close attention to the smell. Fresh snapper should smell slightly sweet, and a little salty, like clean sea-water. If it smells "fishy" at all, it has turned, and is not safe for consumption.
Loaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.
Smoked sausage and ham make this a hearty main dish. It's perfect for a potluck--just transfer the mixture to a slow cooker.
Red beans and rice is a classic Creole combination. This just-spicy-enough recipe comes together in the slow cooker after just 25 minutes of prep work.
Red beans and rice along with Creole seasoning bring a Cajun flair to this red snapper main dish recipe.
Brown rice add fiber to this diabetic-friendly pork and beans side-dish recipe. Skip the salt when cooking the rice to keep the sodium low.
Serve this bean and rice combo as either a main dish or side dish. If you like, stuff the mixture into warm tortillas and serve with salsa.
Chili powder and cumin flavor this hearty, nutritious Tex-Mex dish from The Spice House in Milwaukee.
Thanks to cottage cheese and low-fat cheddar, this bean and rice casserole possesses a great cheesy flavor but is low-fat.
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants.
Sources differ over exactly how old the tamale is, but all agree that it's likely an ancient dish. Some claim it can be traced back as far as 7,000 B.C. Those who knew how to make tamales in the ancient world were creating a close predecessor of the modern day sandwich. Because tamales were portable, easily reheated and could be made ahead of time, they were the perfect food for soldiers, farmers or anyone else who might be away from home at mealtime.
Cornbread connoisseurs have a long line of people to thank for making this quick bread a mainstay in American cooking. In fact, this staple of Southern and Southwestern cuisine may be one of the most truly American foods there is. Native Americans used corn, or "maize," in cooking all sorts of dishes--including cornbread--for thousands of years before colonists first set food in what we now know as the United States. Since cornbread is leavened with baking powder instead of yeast, it was easy for early settlers to master how to make cornbread even with limited resources. So, it's no wonder the dish caught on. Its unique flavor and texture have kept it a favorite over the years.
Instead of reaching for the prepared can at the supermarket, learn how to make refried beans for your next Mexican meal. When cooked from scratch, this dish will be lower in fat and sodium than the canned convenience product. Refried beans are an ideal side dish for tacos, but they can also be used inside tortillas or as part of a layered dip.