Recipe: Mexican chicken and rice

MEXICAN CHICKEN AND RICE

Serves 4 to 6.

Note: For a dinner dish, leave chicken pieces whole. For lunchbox servings, cut in smaller pieces. From "The Big Book of Easy Suppers," by Maryana Vollstedt.

• 11/2 tbsp. vegetable oil, divided

•6 boned and skinned chicken thighs (11/2 to 2 lb.) (see Note)

• 1 c. chopped yellow onion

• 1/2 c. chopped green bell pepper

• 3/4 c. long-grain white rice

• 1 can (141/2 oz.) whole tomatoes, with juice, cut up

• 1 c. chicken broth

• 1/2 c. fresh tomato salsa

• 1/4 tsp. ground cumin

• Freshly ground pepper to taste

Directions

Preheat oven to 350 degrees. In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Add chicken and cook until lightly browned, about 5 minutes on each side. Transfer chicken to a plate.

In the same Dutch oven over medium heat, warm remaining 1/2 tablespoon oil. Add onion, bell pepper and garlic and sauté until tender, about 4 minutes. Stir in rice. Add tomatoes with juice, broth, salsa, cumin, salt and pepper and cook for 2 minutes. Return chicken to pot and mix well. Cover and bake until rice is tender and chicken is no longer pink in the center, 45 to 50 minutes.

ROTISSERIE CHICKEN NOODLE SOUP

From the St. Petersburg Times.

• 1 tbsp. extra-virgin olive oil

• 1 c. chopped onion

• 1 c. chopped carrot

• 1/2 celery rib, sliced

• 1 tsp. dried basil

• 1 tsp. dried oregano

• 1/4 tsp. black pepper

• 1 bay leaf

• 11/2 c. dried egg noodles

• 1/4 c. fresh parsley, optional

Directions

In a large soup pot or Dutch oven, heat olive oil. Sauté onion, carrots and celery over medium heat for about 5 minutes, stirring occasionally.

Add chicken broth, basil, oregano, black pepper and bay leaf. Bring to a boil, then cover and simmer for 5 minutes.

Add dried egg noodles. Cover and simmer 8 minutes; discard bay leaf. Add chopped, cooked chicken and heat through. Add parsley, if using, and serve immediately.

Serves 4 to 6.

Note: Adapted from the "The Big Book of Easy Suppers" by Maryana Vollstedt.

• 2 (14-cans oz. each) cans beef or chicken broth

• 1 (141/2 oz.) can whole tomatoes, with juice, cut up

• 1/2 c. chopped yellow onion

• 1/2 tsp. dried oregano

• 1 tsp. salt, divided

• Freshly ground pepper to taste

• 3/4 lb. ground beef or turkey

• 1/4 c. freshly grated Parmesan cheese, plus extra for sprinkling

• 2 oz. (about 1/2 c.) whole-wheat spaghetti, broken into 1-in. pieces

• 1 small zucchini, unpeeled, cut into 1/2-in. dice (about 1 c.)

Directions

In a large soup pot over high heat, combine broth, tomatoes, onion, garlic, oregano, 1/2 teaspoon salt and pepper and bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes.

In a medium bowl, combine ground beef or turkey, remaining 1/2 teaspoon salt, 1/4 cup Parmesan and chiles. Form into 1/2- to 1-inch meatballs (about 20) and add to broth. Add pasta and simmer, covered, until meatballs are cooked and pasta is tender, about 10 minutes. Add zucchini and cook another 5 minutes. Serve in bowls, sprinkled with Parmesan.

Serves 8.

Note: Look for turkey pepperoni in the natural-foods section of your grocery store. From Taste of Home Healthy Cooking magazine.

• 2 c. uncooked whole-wheat pasta spirals

• 1 lb. ground turkey

• 1 medium onion, chopped

• 1 (14-1/2 oz.) can diced tomatoes, undrained

• 1/2 tsp. dried basil

• 1/2 tsp. dried oregano

• 1/2 tsp. Worcestershire sauce

• 1/8 tsp. pepper

• 4 oz. sliced turkey pepperoni (see Note)

• 1/2 c. shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions.