Chicken Mexican Rice

OK, here is my most requested recipe:

You will need:

1 - 32oz. carton of Chicken Broth
2 - chicken breasts
1 small chopped onion
1 can of Rotel (mild or medium)
3 TB garlic
1 TB cumin
3 cups long cooking rice
salt and pepper

shredded cheddar cheese
sour cream

First add chicken broth to large pot.
Add chicken breast. Add a small amount of water to cover chicken to boil.
Once chicken is cooked through, take out and chop into cubes.

Return chicken to pot. Add remaining ingredients (except for cheese and sour cream).
Continue to cook on med high and cover.
Let cook until rice is absorbed (approximately 20 minutes).
Season to taste with more cumin, garlic, salt and pepper.
Top with cheese and sour cream.

Baked Italian Ziti

Yum! I found this recipe in one of my Woman's Day magazines and attempted it last Thursday. I changed it a little by using the ground sweet Italian sausage instead of the links.



INGREDIENTS
8 oz uncooked ziti rigati pasta
2 tsp oil
1 medium red bell pepper, chopped
2 cubanelle peppers, chopped
1 medium onion, chopped
12 oz spicy or sweet Italian sausage (4 links)
1 cup part-skim ricotta
11⁄2 cups shredded part-skim mozzarella
1⁄4 cup grated Parmesan
1⁄4 cup chopped parsley
2 cups marinara sauce (from a 24- or 26-oz jar)
PREPARATION
1. Heat oven to 400ºF. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture.2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into 1⁄4-in. slices.3. Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce.4. Pour pasta mixture into a 2-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 20 minutes or until bubbly.