Arroz con pollo (rice with chicken), done the easy way for weeknight dinner. You can make this ahead and freeze it, too.
Let your slow cooker make a batch of chipotle beef, and turn that into quick and easy worknight enchiladas with a few ingredients from the pantry. You'll have extra beef to stash in the freezer (and extra yummy chipotle sauce, too).
Cooked, chilled chayote squash pairs with creamy avocado and tangy strawberry in an unusual salsa fresca that enhances fish tacos or grilled chicken.
Served on its own as a vegan tapas dish, or on top of toasts with melted cheese, this spicy eggplant caponata is a winner. Make it several days in advance, and it tastes even better. Perfect for picnics, too.
A few out-of-the-ordinary spices add the wow factor to this Spanish chicken with green olives. Serve over rice, or pack for a picnic.
There's nothing traditional about this red enchilada sauce, and you'll love it on burritos, meatloaf, pasta and -- yes -- on any variety of enchilada you can dream up!
Use your favorite green salsa, hot or mild, in this salsa verde turkey rice bowl. Top it with your favorite cheese, an avocado, or even some sour cream. It's a one-bowl meal!