MEXICAN CONFETTI RICE
1 tablespoon vegetable oil 1/4 cup tomato sauce
1 1/2 cups long-grain white rice 1 teaspoon salt
1 medium onion, chopped 1 1/2 cups thinly sliced peeled carrots
2 teaspoons minced garlic 1 cup frozen corn kernels
3 cups canned low-salt chicken broth 1/2 cup frozen green peas
Heat oil in heavy large pot over medium heat. Add rice and stir 5 minutes. Add onion and garlic and saut� until onion is slightly softened, about 5 minutes. Add broth, tomato sauce and salt; bring to boil over medium-high heat. Boil uncovered until about half of broth is absorbed, stirring often, about 10 minutes.
Mix carrots, corn and peas into rice. Cover pot tightly with lid. Reduce heat to low and cook until rice is tender and liquid is absorbed, about 10 minutes longer. Remove from heat. Let stand covered 10 minutes before serving. (Can be made 2 hours ahead. Cover rice with paper towel and let stand at room temperature. Remove towel; re-warm rice over low heat, stirring often.)
BRAISED CHICKEN IN SUN-DRIED TOMATO CREAM from www.epicurious.com (submitted by Ellen)
Great recipe I just tried tonight! I served it mixed over ziti & to make it more "kid friendly" for Riley I just did his ziti with butter & grated cheese & mixed chicken in (so no wine sauce or sundried tomatoes for him) it was a huge hit we loved it!
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and saut� until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
Fruit Tacos - Taco shells wrapped around fruit and yogurt give make this a refreshing dessert with a Mexican flair. (submitted by Tori)
WHAT YOU NEED:
5 cups assorted chopped or sliced fresh fruit
12 ORTEGA Taco Shells (12 ct)
2 tablespoons orange juice
8 ounces lowfat strawberry yogurt
1/2 cup toasted coconut
1/2 cup sliced almonds
HOW TO DO IT:
COMBINE fruit and orange juice in large bowl.
FILL taco shells with fruit mixture. Top with yogurt, coconut and almonds.
Prep Time: 15 Minutes Cook Time: 0 Minutes Servings: 6
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