Spring Rice Pilaf

3 tablespoons butter
2 cups uncooked regular long-grain rice
1/3 cup finely chopped onion (I used green onions)
1/2 tsp. salt
2 cans chicken broth (reduced sodium) - 14 oz. each
1/2 cup water
1 cup finely chopped carrots
1/2 cup frozen baby sweet peas
1/2 cup finely chopped red bell pepper
1/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Melt butter- medium high heat.  Cook rice, onion, and salt in butter 8 to 10 min. stirring frequently , until rice is golden brown.  Stir in broth and water.  Heat to boiling; remove from heat.

Spray inside of a 3 to 4 qt. slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice is under liquid and not sticking to side of cooker.

Cover and cook on low heat setting 2 - 2 1/2 hr.

Stir in peas and bell pepper.  Increase heat setting to high.  Cover and cook 15 to 20 min. or until hot. Sprinkle with almonds and parsley.  Rice will hold on low heat setting up to 2 hr., stir occasionally.

16 servings (1/2 cup each)

Chicken Enchilada Casserole

2 cups chopped, cooked chicken

1 tsp. sugar

1/2 cup Old El Paso Thick and Chunky Salsa

1 can (19 oz.) Old El Paso Enchilada Sauce

1 can whole kernel corn

2 cups coarsely broken tortilla chips

4 medium green onions, sliced

1 medium tomato, chopped, 3/4 cup

1 cup Mexican cheese mix

Heat oven to 350 degrees.  

In medium bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in ungreased 8 in. square glass baking dish.

Top with chicken mixture.  Sprinkle with onions, tomatoes, and cheese.

Bake 35 - 45 min. or until hot and bubbly.

If desired, arrange additional tortilla chips around edge of dish.

(Next time, I will add a can of  spicy chili beans, undrained.)

550 cal. per serving

4 servings (1 1/2 cup each)