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This Mexican rice with chicken recipe is a delicious, comforting dish that combines tender chicken, flavorful spices and vibrant vegetables with perfectly cooked rice. It’s a hearty, one-pot meal that’s perfect for family dinner or a casual gathering with friends. The combination of spices gives the dish rich and savory taste, while the fresh vegetables add a touch of brightness. This recipe is easy to prepare and will quickly become a favorite in your household.
INGREDIENTS
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? 2 tablespoons olive oil
? 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
? 1 onion, chopped
? 3 cloves garlic, minced
? 1 red bell pepper, chopped
? 1 green bell pepper, chopped
? 1 cup long-grain white rice
? 2 teaspoons ground cumin
? 1 teaspoon paprika
? 1 teaspoon chili powder
? 1 teaspoon salt
? 1/2 teaspoon black pepper
? 2 cups chicken broth
? 1 can (14.5 ounces) diced tomatoes, undrained
? 1 cup frozen peas
? 1/4 cup chopped fresh cilantro
? Lime wedges, for serving
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INSTRUCTIONS
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1. Cook the Chicken: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chicken pieces and cook until browned on all sides and
cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
2. Sauté the Vegetables: In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add the red and green bell
peppers and cook for another 3-4 minutes until they start to soften.
3. Cook the Rice: Stir in the rice, cumin, paprika, chili powder, salt, and pepper. Cook for 2 minutes, stirring frequently, to toast the rice and spices.
4. Simmer the Dish: Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low, cover, and
simmer for 15-20 minutes until the rice is tender and has absorbed most of the liquid.
5. Add Chicken and Peas: Return the cooked chicken to the skillet and add the frozen peas. Stir to combine, cover, and cook for an additional 5 minutes
until the peas are heated through.
6. Garnish and Serve: Remove from heat, stir in the fresh cilantro, and serve with lime wedges on the side.
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Enjoy your flavorful and satisfying Mexican Rice with Chicken!

Satisfy your cravings with these irresistible garlic Parmesan fries, deliciously addictive twists on classic French fries. Crispy on the outside and fluffy
on the inside, these fries are generously tossed in a mouthwatering blend of garlic, Parmesan cheese and fresh herbs, taking your snack game to a whole
new level. Perfect as side dishes, party appetizers or late-night treats, they bring together the rich, savory flavor of garlic and cheese for a winning
combination. Whether served with your favorite dipping sauce or enjoyed on their own, these garlic Parmesan fries are sure to become go-to favorites for
everyone at the table!
Parmesan cheese
INGREDIENTS:
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? 4 large russet potatoes
? 4 tablespoons olive oil
? 4 cloves garlic, minced
? 1 cup grated Parmesan cheese
? 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
? 1 teaspoon salt
? 1/2 teaspoon black pepper
? 1/2 teaspoon red pepper flakes (optional, for heat)
Parmesan cheese
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Potatoes: Wash and peel the potatoes, then cut them into thin strips to create fries. For extra crispiness, soak the cut fries in cold water
for 30 minutes to remove excess starch, then drain and pat them dry with a towel.
3. Season the Fries: In a large bowl, toss the fries with olive oil, minced garlic, salt, black pepper, and red pepper flakes if using. Ensure the fries
are evenly coated.
4. Bake: Spread the seasoned fries in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through,
until they are golden brown and crispy.
5. Add the Finishing Touches: Once the fries are out of the oven, immediately sprinkle them with grated Parmesan cheese and chopped parsley while they’re
still hot. Toss gently to coat the fries with the melted cheese.
6. Serve: Transfer the Garlic Parmesan Fries to a serving platter and enjoy them hot, either on their own or with your favorite dipping sauces, like ranch
or marinara. Get ready to savor every delicious bite!

Spicy BBQ chicken thighs are deliciously bold and smoky dishes that pack a punch of flavor. The combination of tender, juicy chicken thighs with homemade, spicy barbecue sauce creates a perfect balance of heat and sweetness. The chicken is marinated in a zesty spice blend, then grilled or baked to crispy perfection and coated in tangy, spicy BBQ sauce that caramelizes beautifully. Whether served at a backyard barbecue or as a weeknight dinner, these spicy chicken thighs are sure to be crowd pleasers.
Ingredients
For the Chicken:
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? 4 bone-in, skin-on chicken thighs
? 1 tablespoon olive oil
? Salt and black pepper, to taste
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For the Spicy BBQ Sauce:
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? 1/2 cup ketchup
? 1/4 cup apple cider vinegar
? 2 tablespoons honey or brown sugar
? 1 tablespoon Worcestershire sauce
? 1 tablespoon Dijon mustard
? 2 teaspoons smoked paprika
? 1 teaspoon garlic powder
? 1 teaspoon onion powder
? 1/2 teaspoon cayenne pepper (adjust to taste)
? 1/2 teaspoon chili powder
? 1 tablespoon hot sauce (optional, for extra heat)
? Salt and pepper, to taste
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Instructions
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1. Preheat the Oven or Grill: Preheat your oven to 400°F (200°C) if baking, or heat your grill to medium-high heat.
2. Prepare the Chicken: Rub the chicken thighs with olive oil and season them generously with salt and black pepper.
3. Make the Spicy BBQ Sauce: In a medium saucepan, combine the ketchup, apple cider vinegar, honey or brown sugar, Worcestershire sauce, Dijon mustard,
smoked paprika, garlic powder, onion powder, cayenne pepper, chili powder, and hot sauce (if using). Stir to combine and bring to a simmer over medium
heat. Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened. Taste and adjust seasoning with salt and pepper.
4. Cook the Chicken:
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? Grill Method: Place the chicken thighs on the grill and cook for 6-8 minutes per side, until the internal temperature reaches 165°F (75°C) and the skin
is crispy. Brush with the spicy BBQ sauce during the last 3-4 minutes of cooking.
? Oven Method: Place the chicken thighs on a baking sheet lined with parchment paper. Bake for 30-35 minutes, or until the chicken reaches an internal
temperature of 165°F (75°C) and the skin is crispy. Brush with the spicy BBQ sauce during the last 5 minutes of cooking.
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5. Serve: Once the chicken is cooked, remove it from the heat and let it rest for a few minutes. Serve the spicy BBQ chicken thighs with additional sauce
on the side, if desired.
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Spicy BBQ Chicken Thighs are perfect for those who love bold, flavorful food. The rich, spicy sauce combined with the juicy chicken makes for an irresistible
meal. Serve with your favorite sides, such as coleslaw, cornbread, or grilled vegetables, for a complete, satisfying dinner.

Creamy avocado-spinach pasta is a vibrant and healthful dish that combines the creamy texture of ripe avocado with the nutritional powerhouse of fresh spinach. This dish is perfect for those looking for a quick, nutritious meal that doesn’t compromise on flavor. The avocado creates rich, smooth sauce when blended, which pairs beautifully with the earthy taste of spinach. Enhanced by garlic, lemon juice and a touch of olive oil, this pasta sauce is a fresh alternative to heavier, cream-based sauce. Serve this dish up for a satisfying experience that leaves you feeling nourished and delighted.
INGREDIENTS:
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? 12 oz pasta (such as fettuccine, penne, or spaghetti)
? 2 ripe avocados, pitted and peeled
? 2 cups fresh spinach leaves
? 2 cloves garlic, peeled
? 1/4 cup fresh basil leaves (optional)
? 2 tablespoons lemon juice
? 1/3 cup olive oil
? Salt and pepper, to taste
? Grated Parmesan cheese or nutritional yeast for serving
? Cherry tomatoes for garnish (optional)
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DIRECTIONS:
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1. Cook the pasta:
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? Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water for
later use, then drain the pasta and set aside.
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2. Make the avocado spinach sauce:
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? In a blender or food processor, combine the avocados, spinach, garlic, basil (if using), and lemon juice. With the motor running, slowly add the olive
oil until the mixture is smooth and creamy. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.
Season with salt and pepper to taste.
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3. Combine pasta and sauce:
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? Toss the cooked pasta with the avocado spinach sauce in a large bowl until the pasta is evenly coated. If needed, add more pasta water to adjust the
consistency of the sauce.
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4. Serve:
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? Serve the pasta immediately, topped with grated Parmesan cheese or nutritional yeast, and garnished with cherry tomatoes if desired.
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Creamy Avocado Spinach Pasta is not only a feast for the eyes with its bright, inviting colors but also a delight to the palate with its creamy texture
and layers of flavor. It’s a testament to how simple ingredients can be transformed into a delicious and wholesome meal.

This comforting country chicken casserole is the perfect dish for when you need a hearty, home-cooked meal that’s easy to prepare. Packed with tender chicken, wholesome vegetables and creamy sauce, it brings warmth and flavor to your table. The casserole is topped with a crunchy bread crumb and cheese mixture, adding the perfect amount of texture. Whether for a weeknight dinner or family gathering, this casserole will quickly become a favorite, offering a satisfying blend of savory ingredients that’s both filling and delicious.
INGREDIENTS:
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? 4 boneless, skinless chicken breasts, cooked and shredded
? 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
? 1 can (10.5 oz) cream of chicken soup
? 1/2 cup sour cream
? 1/4 cup milk
? 1/2 tsp garlic powder
? 1/2 tsp onion powder
? Salt and pepper to taste
? 1 cup shredded cheddar cheese
? 1/2 cup breadcrumbs
? 2 tbsp melted butter
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INSTRUCTIONS:
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1. Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
2. Prepare the sauce: In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Assemble the casserole: Add the shredded chicken and frozen vegetables to the sauce mixture, stirring until everything is evenly coated. Pour the mixture
into the prepared casserole dish.
4. Top the casserole: Sprinkle the shredded cheddar cheese over the chicken mixture. In a separate small bowl, mix the breadcrumbs with melted butter,
then sprinkle this mixture evenly over the top.
5. Bake: Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
6. Serve: Let the casserole cool for a few minutes before serving. Enjoy this country-style comfort food with a side salad or warm rolls.
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This dish is perfect for meal prep and leftovers, as the flavors get even better the next day!

Black Bean and corn quesadillas are quick and delicious Mexican-inspired dishes that make for satisfying lunches or dinners. These quesadillas are filled with a savory mixture of black beans, sweet corn, bell pepper and gooey, melted cheese, all packed in between crispy, golden tortillas. The combination of flavor and texture creates delightful contrast that will have everyone coming back for more. Easy to customize with your favorite toppings or additional fillings, such as avocado or jalapeno, these quesadillas are perfect for feeding a crowd or a simple family meal. Serve them with a side of salsa, guacamole or sour cream for a complete and flavorful experience.
INGREDIENTS
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? 1 tablespoon olive oil
? 1 small onion, diced
? 1 red bell pepper, diced
? 2 cloves garlic, minced
? 1 can (15 ounces) black beans, drained and rinsed
? 1 cup corn kernels (fresh, frozen, or canned)
? 1 teaspoon ground cumin
? 1 teaspoon chili powder
? Salt and pepper, to taste
? 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
? 8 flour tortillas
? Cooking spray or additional olive oil for frying
? Optional toppings: sour cream, guacamole, salsa, chopped cilantro, lime wedges
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INSTRUCTIONS
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1. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 5 minutes until
softened. Add the minced garlic and cook for another minute until fragrant.
2. Prepare the filling: Stir in the black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors
to meld. Remove from heat and set aside.
3. Assemble the quesadillas: Lay out four tortillas on a clean surface. Divide the cheese evenly among the tortillas, spreading it over one half of each
tortilla. Spoon the black bean and corn mixture over the cheese, then fold the other half of the tortilla over the filling to create a half-moon shape.
4. Cook the quesadillas: Wipe the skillet clean and return it to medium heat. Lightly spray with cooking spray or add a little olive oil. Place the assembled
quesadillas in the skillet, cooking them in batches if necessary. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese
is melted.
5. Serve: Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve with your choice of toppings, such
as sour cream, guacamole, salsa, chopped cilantro, or lime wedges.
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Enjoy your black bean and corn quesadillas as flavorful and satisfying meals perfect for any occasion, offering a delicious blend of ingredients in every bite.