Tex-Mex Rice and Beans is a quick and easy favorite that’s super inexpensive, yet still delicious. You’d be surprised by the flavor you can develop in 40 minutes. Get your fill of rice and beans that’s moist and fluffy every time and never dry. Serve as a side dish or use as your main meal.

When you want to treat yourself, try our Carne Asada Burritos or Chimichangas.

• Give yourself a super flavorful option for the ultimate inexpensive staple dish of rice and beans.
• Seasoned with the classic Tex-Mex flavors of garlic, cumin, and chili powder.
• Fill up as a main meal or use it as a side dish. It’s loved either way.

Our goal was to give you a delicious take on good old rice and beans. We use chili powder, cumin, and garlic for that signature Mexican flavor. It’s cooked in tomato sauce for the Mexican-rice vibe. Top it all off with a sprinkle of freshly chopped cilantro and a squeeze of fresh lime for a little extra burst of flavor.

• Cooking Oil: You can use any neutral cooking oil like olive, canola, avocado, or vegetable oil.
• White Onion: White onions have a sharper flavor, but yellow onions also work.
• Long Grain Rice: Use a good quality long grain rice for the best texture, like Jasmine or Basmati. The generic bags labeled as just ‘long grain white rice’ are more likely to end up mushy.
• Garlic: Fresh garlic really brings this recipe to life. You could substitute with 1 teaspoon garlic powder, but a little freshly minced garlic is preferred.
• Black Beans: Make sure to drain well to remove excess liquid. We also recommend giving them a little rinse in a colander.
• Chicken Broth: Using a low-sodium option allows you to best control the flavor so you can keep the saltiness under your control.
• Tomato Sauce: This is just that smaller can of pureed tomatoes labeled simply as tomato sauce.
• Lime Wedges: Finish with a squeeze of fresh lime juice! A little zing adds a lot.
• Cilantro: Give it a little pop of color at the end that’s also adding flavor, or leave it out if cilantro isn’t your thing.

Adding your spices directly to a hot pot or pan is a little chef’s tip that gives you the best flavor from your spices. All you have to do is stir constantly so the spices don’t burn for about 1 minute. It’s simple, but this allows the natural oils in the spices to release, which is where the best flavors from the spices come out.

You will need a lidded pot or skillet for this recipe. This is crucial, because the lid traps in the moisture, which creates perfect, fluffy rice and beans. A 12-inch skillet is big enough to fit all of this, but you’ll need to make sure you have a lid for it. A 4-quart saucepan is a great option, or a 4-quart braiser is great, which is pretty much just an extra-deep skillet.

It’s just too darn easy to love Chicken Carbonara with that velvety sauce, crispy bacon, and pecorino romano cheese. Seriously, how could you not love this dish? And, adding chicken to a classic carbonara makes this meal a bit more substantial, so it’s not just loading up on the pasta.

But when you do just want to load up on the pasta, go for our Authentic Pasta Carbonara.

• Ready in just 30 minutes which is perfect for weeknight dinners.
• Deliciously juicy chicken adds to the classic pasta to make it more filling.
• The sauce is velvety smooth, made with eggs, pasta water, and pecorino romano cheese.

No need to wait for a special occasion to order this at your favorite Italian restaurant once you realize how easy it is to make. Enjoy this at your kitchen table whenever the craving hits! Add some chicken to a classic carbonara and it’s a whole meal ready in 30 minutes. You still have that glorious, thick-cut bacon and a velvety egg and cheese sauce. If you don’t have pecorino romano, you can always cheat and use parmesan—we won’t tell if you won’t. We do it all the time!

• Thick-Cut Bacon: You can always substitute pancetta for bacon which is the authentic ingredient. Pancetta isn’t always as easy to come by and can be more expensive, so we default to bacon as the better option for most of our audience.
• Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. Dice into bite-sized pieces.
• Eggs: You’ll want large grade AA eggs for this recipe. You’ll use a combination of egg whites and whole eggs for the perfect silky smooth sauce.
• Spaghetti: Just use from the box. Cook to al dente, tender but firm.
• Pecorino Romano Cheese: You can easily substitute with parmesan cheese. Just make sure it’s freshly grated as pre-grated doesn’t melt as smoothly and can make the sauce gritty.
• Parsley: It’s just there to add a pop of color. It’s optional, but makes it look a little more fancy.

We prefer to use boneless skinless chicken breasts, but you could always use chicken thighs if you prefer dark meat or a fattier cut of chicken. Those boneless skinless chicken thighs are always juicier than the breasts.

Pasta water is the secret weapon when combining pasta and cheese. The starch that’s pulled from the pasta during the cooking process emulsifies (binds) the ingredients together, creating a smooth sauce. No clumpy cheese here. You can always use a little more pasta water to adjust the thickness of your sauce as needed.

Wait until the last minute to get your pasta water so that the water is full of starch. Dip the edge of a glass 2-cup measuring cup into the pot of pasta water and fill the cup, making sure you get at least 1 1/2 cups. Then, you can go ahead and drain your pasta.

Hummingbird cake is a tasty little spiced cake made with bananas and pineapple that originated in Jamaica. From the cinnamon and allspice blend, to the crushed pineapple and banana puree, this cake has it all. And don’t forget the toasted pecans and cream cheese frosting!

For more delicious, nutty cakes, try our classic Carrot Cake or our German Chocolate Cake!

• An easy sheet cake version of hummingbird cake that feeds a crowd.
• One-bowl cake batter keeps everything simple with easy-to-follow steps.
• Crushed pineapple and banana puree keeps this cake super moist.

We think hummingbird cake is so underrated! Similar to carrot cake, this lesser known cake is spiced with cinnamon and allspice and made with crushed pineapple and a banana puree instead of carrots—it’s like a tropical version of carrot cake! This cake really is the best treat for those that want an ultra moist cake with a subtle sweetness that isn’t too rich or decadent.

• All-Purpose Flour: Stick with regular all-purpose flour for the best results. We don’t recommend using cake flour as it makes this cake crumbly.
• Baking Soda and Powder: You’ll need both. Be sure to check the expiration date to avoid a flat cake.
• Vegetable Oil: Canola oil or olive oil are good alternatives. Stick with a neutral-flavored oil.
• Crushed Pineapple: Adds extra moisture and flavor to the cake. Lightly drain before adding to your batter.
• Banana Puree: Blend about 2 bananas, just overripe, in a food processor/blender. If you prefer a thicker puree, you can mash them with a wire potato masher or fork.
• Cream Cheese: Softened and full-fat works best for this creamy frosting.
• Vanilla Extract: Enhances the flavor. Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a pinch.
• Powdered Sugar: Add it in half a cup at a time. More powdered sugar makes for a thicker frosting. How thick you make it is a matter of personal preference.

Hummingbird cake pairs well with a variety of frostings, though we love the thick and creamy texture of cream cheese frosting. If you’re not a fan, here are a few delicious alternatives:

Buttercream Frosting: For those who prefer a silky smooth and sweet option, buttercream frosting is ideal. It’s versatile enough to be flavored or colored and provides a classic, elegant finish to the cake.

Ermine Frosting: Also known as boiled milk frosting, Ermine frosting provides a lighter alternative with a fluffy texture and a subtle sweetness.

Adding mix-ins to your cake is a fantastic way to customize them to make this cake your own. Whether you’re a fan of chocolate chips, nuts, or dried fruit, here’s how to incorporate these yummy extras:

Dried Fruit: If you’re a fan of dried fruit, we recommend a 1/2 cup of raisins or dried cherries. They provide bursts of sweetness and a chewy texture that enhances the overall experience.

Chocolate Chips: For a sweet twist, stir in 1/2 cup of semi-sweet or milk chocolate chips into the dough. They add a melty, chocolatey goodness that pairs wonderfully with the spices.

Nuts: This recipe already has 1 cup of toasted pecans (trust me, you’re going to want to toast them), but you could sub for (or simply add) some walnuts if you prefer them. Pecans are traditional for hummingbird cake, but you can totally play with this recipe and use your favorite nuts.

Choosing the right pan is key to ensuring your cake turns out perfectly. For this sheet cake, we use a jelly roll pan or baker’s half sheet, which measures 13×18 inches with a rimmed edge. Using a smaller or deeper pan can alter the cake-to-frosting ratio, affecting both the taste and texture.

Prepare the pan by lightly greasing it with butter or nonstick cooking spray, then line the bottom with parchment paper, ensuring no overhang. Precut parchment paper sheets are especially convenient for this step. While parchment paper isn’t required, it helps ensure the cake doesn’t stick and makes serving easier too.