Spicy Chili-Chicken Rice

Spicy Chili-Chicken Rice

by | Jul 23, 2014 | Recipes

Spicy Chili-Chicken Rice

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Leftover chicken or turkey bakes together with rice, corn, tomato sauce and cheese and is served over shredded lettuce with a variety of colorful and crunchy toppings. Check out this recipe from Del Monte: Spicy Chili-Chicken Rice Recipe
Ingredients
  • 1 TBSP. BUTTER
  • 1 MEDIUM ONION, CHOPPED
  • 1 FRESH SERRANO CHILI, SEEDED AND FINELY CHOPPED
  • 3 CUPS COOKED BROWN OR WHITE RICE
  • 1½ CUPS COOKED CHICKEN BREAST [OR COOKED TURKEY BREAST], CHOPPED
  • 1 CAN (15.25OZ.) DEL MONTE® FIESTA® CORN, DRAINED
  • 2 CANS (8OZ.EA.) DEL MONTE® TOMATO SAUCE
  • 2 TSPS. CHILI POWDER
  • ¼ TSP. CAYENNE PEPPER
  • ½ CUP SHREDDED MONTEREY JACK CHEESE [OR CHEDDAR CHEESE]
  • 6 CUPS SHREDDED ICEBERG LETTUCE
  • 1 GREEN BELL PEPPER, CHOPPED
  • 1 AVOCADO, CHOPPED
  • ⅔ CUP BITE-SIZED STRIPS JICAMA
  • LIME WEDGES, OPTIONAL
  • DEL MONTE® WHOLE KERNEL FIESTA CORN® WITH RED & GREEN PEPPERS
 
Instructions
  1. PREHEAT OVEN TO 350°F. MELT BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD ONION AND CHILI PEPPER. COOK AND STIR 4 TO 5 MINUTES OR UNTIL TENDER.
  2. COMBINE ONION MIXTURE, RICE, CHICKEN, CORN, TOMATO SAUCE, CHILI POWDER AND CAYENNE PEPPER IN A LARGE BOWL.
  3. TRANSFER TO A GREASED 2-QT. BAKING DISH. COVER AND BAKE 40 MINUTES. SPRINKLE WITH CHEESE. BAKE, UNCOVERED, 5 MINUTES MORE OR UNTIL CHEESE IS MELTED. LET STAND 10 MINUTES BEFORE SERVING.
  4. SERVE RICE MIXTURE OVER LETTUCE WITH BELL PEPPER, AVOCADO, JICAMA AND LIME WEDGES, IF DESIRED.
 
 
 
 
 
 
 
 
 
 
 


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Pasta and Vegetable Stir-Fry

Pasta and Vegetable Stir-Fry

by | Jul 23, 2014 | Recipes

Pasta and Vegetable Stir-Fry

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Recipe from Red Gold. Low-fat, yet high in flavor, this vegetarian-friendly dish combines the texture of linguine with basil, oregano and parsley. Add some sliced zucchini, chopped onions and top it off with fresh Parmesan and you’ve got yourself a hit. Pasta and Vegetable Stir Fry
Ingredients
  • 1 (8 OUNCE) BOX LINGUINE, COOKED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, PRESSED
  • 1 MEDIUM ZUCCHINI, SLICED
  • 1 MEDIUM ONION, CHOPPED
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES, DRAINED OR 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES, DRAINED
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. HEAT OIL IN LARGE SKILLET. ADD GARLIC AND STIR-FRY FOR 15 SECONDS. ADD ZUCCHINI AND ONION, STIR-FRY 2 TO 3 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER.
  2. ADD RED GOLD® DICED TOMATOES , PARSLEY AND SEASONINGS. HEAT 1 TO 2 MINUTES; STIRRING GENTLY UNTIL HEATED THROUGH. REMOVE FROM HEAT. STIR IN LINGUINE AND TOP WITH PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 


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Chicken Milano

Chicken Milano

by | Jul 17, 2014 | Recipes

Chicken Milano

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Bring the flavors of northern Italy into your kitchen with this classic, heart-smart dish from Del Monte. It’s a quick and simple recipe that will leave your family warm and satisfied.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH BASIL, GARLIC AND OREGANO-NO SALT ADDED
  • 1 CAN (8 OZ.) DEL MONTE® TOMATO SAUCE
  • 8 OZ. LINGUINI PASTA
  • 4 SKINLESS, BONELESS CHICKEN BREAST HALVES
  • ½ CUP RED OR WHITE WINE
  • 8 OZ. SLICED FRESH MUSHROOMS
 
Instructions
  1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS; DRAIN.
  2. SPRAY LARGE NON-STICK SKILLET WITH VEGETABLE OIL COOKING SPRAY AND HEAT OVER MEDIUM HEAT. ADD CHICKEN AND COOK ABOUT 5 MINUTES, TURNING ONCE.
  3. REMOVE CHICKEN FROM SKILLET AND ADD UNDRAINED TOMATOES, TOMATO SAUCE AND WINE. STIR IN MUSHROOMS.
  4. ARRANGE CHICKEN IN SAUCE AND SIMMER FOR 10-12 MINUTES UNTIL CHICKEN IS NO LONGER PINK IN CENTER AND SAUCE IS THICKENED.
  5. SERVE CHICKEN AND SAUCE OVER LINGUINE.
 
 
 
 
 
 
 
 


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Chicken Basil Risotto

Chicken Basil Risotto

by | Jul 17, 2014 | Recipes

Chicken Basil Risotto

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Red Gold gives us convenience from your pantry – easy to make and good for you too! Just add salad and crusty Italian bread for a flavorful meal. Chicken Basil Risotto
Ingredients
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 1 ONION, CHOPPED
  • 1 CUP ARBORIO RICE
  • 1 (14.5 OUNCE) CAN CHICKEN BROTH
  • ½ CUP WATER
  • 1 (8 OUNCE) CAN PEAS, DRAINED
  • 6 OUNCES CUBED COOKED CHICKEN, OR 1 (6 OUNCE) CAN CHUNK CHICKEN, DRAINED
  • 1 (15 OUNCE) CAN RED GOLD® CRUSHED TOMATOES
  • 2 TABLESPOONS CHOPPED FRESH BASIL
  • ½ CUP GRATED PARMESAN CHEESE
  • SALT AND BLACK PEPPER TO TASTE
 
Instructions
  1. HEAT OLIVE OIL IN A MEDIUM NON-STICK SAUCE PAN OVER MEDIUM HEAT. ADD ONION AND COOK FOR 5 MINUTES OR UNTIL ONION IS TRANSLUCENT. ADD RICE; STIR TO COAT WITH OIL AND MIX WITH THE ONIONS.
  2. POUR IN BROTH AND WATER. SIMMER COVERED UNTIL STOCK IS ABSORBED, ABOUT 20 MINUTES. STIR IN PEAS, CHICKEN, RED GOLD® CRUSHED TOMATOES, BASIL AND CHEESE. HEAT AND STIR FOR 10 MINUTES. SEASON WITH SALT AND BLACK PEPPER AND SERVE.
 
 
 
 
 
 
 


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Breakfast Egg Bake

Breakfast Egg Bake

by | Jul 17, 2014 | Recipes

Breakfast Egg Bake

Convenient refrigerated crescent rolls create a golden border around this all-in-one breakfast dish. Great way to start the day from Red Gold! Breakfast Egg Bake
Ingredients
  • 4 CUPS FROZEN HASH BROWNS WITH ONION AND PEPPERS, O’BRIEN STYLE
  • 1½ CUPS SHREDDED COLBY-MONTEREY JACK CHEESE
  • 6 EGGS
  • ½ CUP MILK
  • 1 TEASPOON GARLIC HERB BLEND
  • ½ TEASPOON SALT
  • 1 (14.5 OUNCE) CAN RED GOLD® PETITE DICED TOMATOES W/LIME JUICE & CILANTRO, DRAINED
  • 5 SLICES PRECOOKED BACON, CUT INTO ½ INCH PIECES
  • 1 (8 OUNCE) CAN CRESCENT ROLLS
 
Instructions
  1. SPRAY AN 11X7 INCH BAKING DISH WITH COOKING SPRAY. SPREAD POTATOES IN BOTTOM OF BAKING DISH. ADD CHEESE; STIR GENTLY TO MIX.
  2. BEAT EGGS IN MEDIUM BOWL; ADD MILK, GARLIC-HERB BLEND, SALT AND RED GOLD® PETITE DICED TOMATOES WITH LIME JUICE & CILANTRO; BEAT UNTIL WELL BLENDED. POUR OVER POTATO-CHEESE MIXTURE AND TOP WITH COOKED BACON. COVER AND REFRIGERATE OVERNIGHT.
  3. PREHEAT OVEN TO 350O F. UNCOVER AND BAKE FOR 30 MINUTES. REMOVE FROM OVEN.
  4. SEPARATE DOUGH INTO 4 RECTANGLES AND CUT OUT A FEW SHAPES FROM EACH RECTANGLE. PLACE RECTANGLES OVER HOT POTATO MIXTURE SO CORNERS OF RECTANGLES MEET IN CENTER; DO NOT SEAL SEAMS. PRESS EDGES TO SIDE OF BAKING DISH AND PLACE CUT-OUT SHAPES ON TOP OF RECTANGLES.
  5. RETURN TO OVEN AND BAKE AN ADDITIONAL 15 TO 20 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. LET STAND 10 MINUTES BEFORE SERVING.
 
 
 
 
 
 


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