479 cilantro recipes

It's a delicious recipe to cook up your leftover cooked rice with some fresh vegetables and Indian spices. Quick, easy and tasty.

This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

A delicious and refreshing soba noodle salad, serve it as a tasty side dish or a vegetarian main dish.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Bring out the grass-skirts when you sit down to eat this scrumptious and spicy dish.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

Hulba is a Yemeni fenugreek paste cooked into a hearty hot dip with tomato, lamb, lentils, garlic, and chilies. Traditionally scooped with khobz or Lebanese flatbread.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

This was a great lunch fix! I added tomatoes and pine nuts it was so delicious.

Traditional Rio Grande Valley barbacoa de cabeza, beef head pit-cooked overnight in coals with onion, garlic, and cilantro. The Sunday-morning tortilla filling that defines South Texas cooking.

Guacamole with serrano heat, white onion, and a surprise hit of pureed zucchini for body. Mexican-style avocado dip finished with tomato, green onion, and cilantro garnish.

A four-ingredient fresh salsa built on flame-roasted poblano peppers, ripe tomato, olive oil, and cilantro. Smoky, mild, and ready in under 15 minutes for chips, tacos, or grilled fish.

Mexican guacamole dip mashes ripe avocados with lime, fresh tomato, onion, jalapeno and cilantro. Restaurant-style chunky guacamole for chips, tacos and burrito bowls.