Fluffy Italian rice cooked in chicken broth and then tossed with warm butter and generous herbs makes a terrific side dish for any meal.

This is a flavorful and hearty side dish that will nicely round out any weeknight dinner. And with simple, common ingredients, it’s easy to make extra.

Rice with Herbs

If you’re looking for a quick and easy side dish, this Italian rice recipe can be made in only twenty minutes. Paired with Lemon Garlic Tilapia or Spicy Chicken and Bacon Stir Fry, it’s sure to be a hit.

And the best part? This recipe scales easily, making it a great dish to prep in bulk for future meals. My kids love it anytime there is extra rice on hand.

We add it to burrito bowls, stir fry dinners, or toss it with a bit of leftover grilled chicken or taco meat. There really is no wrong way to use leftover rice.

Italian Rice

With minimal effort and simple spices, this flavorful Italian rice adds something special to any meal.

Don’t let the fact that this recipe is so easy to make fool you; this dish is packed with flavor. Chicken stock (or broth) gives the rice a hearty, rich boost; paired with a handful of herbs, this rice is going to take your weeknight dinner to the next level.

One quick note about the herbs used in this recipe: you can use fresh or dried herbs in this recipe (or both!).

When using dried herbs, add them to the saucepan as soon as you start cooking the rice. When using fresh herbs, wait until after the rice has been removed from the heat before stirring them in. Waiting until the end to add the herbs makes a big difference with fresh herbs.

Oh, and don’t make the same mistake I made when I first made this recipe.

All the ingredients we love in classic Chinese Egg Rolls come together in this Egg Roll Stir Fry recipe. This is an irresistible bowl of deconstructed egg rolls and you’re going to love it.

Don’t skip the crispy fried wonton strips on top to give your meal a true egg roll flavor and crunch!

Egg Roll Skillet

It’s not exactly a secret that I love Chinese food. From Kung Pao Chicken to Egg Drop Soup, very few things make me happier than all those garlicky savory-sweet flavors coming together in one meal.

Most of the time, I prefer to skip the take out order and make my own favorite Chinese inspired recipes at home–it’s usually just as fast and way more budget-friendly.

However, when it comes to egg rolls I don’t always have the time or patience to wrap the filling in individual egg roll wrappers.

That’s where this deconstructed egg roll comes to the rescue! This dish is everything I love about pork egg rolls made in a quick and easy Egg Roll Stir-Fry.

If you could happily eat a whole meal of just egg rolls then you’re going to LOVE this Egg Roll in a Bowl! 

Deconstructed Egg Rolls

Cooked in a skillet, this easy weeknight meal is exactly what the name suggests: an egg roll unwrapped, deconstructed and served in a bowl.

While you could make a similar eggroll in a bowl with ground beef or ground turkey, I’m partial to the ground pork in this version. The pork is cooked with fresh ginger and garlic for that authentic flavor I can’t get enough of.

The ginger and chili paste in this egg roll stir-fry give the dish a bit of a kick that replicates the best egg rolls from my favorite Chinese restaurants.

Soy sauce and 5-Spice complete the irresistibly savory flavor profile while just a touch of cornstarch helps the sauce thicken up to the perfect texture.

I used a bag of coleslaw mix to make this even quick

Tender pieces of flank steak are simmered in their own juices creating a rich and super flavorful broth to create the Carne en su Jugo recipe (a.k.a. Meat in its Juices) that my family loves so much.

Right at the end of the cooking time, pinto beans are stirred into the pot and then this deliciousness is scooped into bowls and topped with bacon, onion, cilantro and plenty of lime.

Here we are almost to Valentine’s Day, also known as my 22nd wedding anniversary, and there is quite literally no better way to say “I love you” to my house full of boys than to hand them a fragrant bowl of Carne en su Jugo.

A bowl literally full of “meat in its juices?” That’s a guaranteed win around here.

Our friends Mel and Jon invited us over to their house for dinner a few weeks ago and Mel was awesome enough to make this for us. My kids went crazy over it.

There wasn’t a drop left in the pot after dinner and on the way home, ALL of my guys asked when we could make it again.

Carne en su Jugo

Mel and Jon worked as missionaries in Guadalajara for several years and Carne en su Jugo is a local favorite in that region of Mexico.

Mel was kind enough to share her recipe with me and I made it immediately.

I’ve tweaked it just a bit to match my family’s tastes: we like a little heat with our recipes, so I upped the serranos to 3. Feel free to only use 1 pepper if you’d like to avoid the heat.

That said, there might be little or no heat with three peppers. It really depends on how hot the available peppers are.

Also, because this is a HUGE favorite with my guys, I typically double the recipe when I make this.

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