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Rachael Ray Recipes

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
|rachael-ray
This recipe adds a Spanish accent to chicken cutlets. The almond coating on the chicken is delicious and helps to keep it moist and juicy and the Olive Rice with Artichokes and Piquillo Peppers completes the meal. Read more...
Spicy Spanish Shrimp, Cheesy Orzo and Roasted Green Beans
|rachael-ray
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though! Read more...
Spicy Shrimp, Cheesy Orzo and Roasted Green Beans
|rachael-ray
Ingredients Salt 1/2 pound orzo pasta 1 1/4 pounds green beans 1/4 cup extra virgin olive oil (EVOO) Pepper 1/4 pound chorizo or other spicy sausage, chopped 1 onion, chopped 1 red bell pepper, chopped 1 small jalapeño chile, seeded and finely chopped 1 large clove garlic, grated or finely chopped 1 pound shrimp, deveined 1 teaspoon paprika One can diced tomatoes (14.5 ounces) 1 cup grated manchego cheese 1/3 cup chopped flat leaf parsley (a generous handful) Preparation Bring a large pot of water to a boil, salt it,... Read more...
Beet, Onion and Orange Salad
|rachael-ray
This easy salad is full of color and nutrition. These are not the beets of your childhood! Read more...
Heat 'n Eat - Five Dinners in One Day
|rachael-ray
Make five dinners in one afternoon or evening and you're set for the week – all you have to do is heat 'em and eat 'em! Read more...