SALSA RECIPES: Chicken with Rice and Salsa . . . Chef Jeff's Salsa . . . Fresh Tomato Salsa

Chicken with Rice and Salsa

1 5-ounce package yellow rice

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, diced into 1-inch pieces

2 teaspoons ground cumin

3 tablespoons fresh-squeezed lime juice, divided

1 cup canned black beans, rinsed and drained

3 green onions, chopped

½ cup jarred roasted red peppers, drained and chopped

1 roma tomato, seeded and chopped

2 cups prepared salsa

Prepare the rice according to the package directions, omitting oil or margarine.

Heat olive oil over medium high heat in a medium nonstick skillet. Add chicken pieces and cook until done, 5 to 6 minutes, stirring frequently.

Toss chicken with cooked rice, cumin and 2 tablespoons lime juice.

Combine remaining ingredients and add the remaining 1 tablespoon lime juice. Toss gently to combine.

To serve, place chicken and rice mixture in shallow platter with sides. Mound salsa in the center.

Yield: Serves 6.

Approximate nutritional analysis per serving plus ¼ cup salsa: 243 calories, 15 percent of calories from fat, 4 grams fat (1 gram saturated), 44 milligrams cholesterol, 28 grams carbohydrates, 22 grams protein, 212 milligrams sodium, 4 grams dietary fiber.

Chef Jeff’s Salsa

24 roma tomatoes or 15 to 20 regular tomatoes, skins removed

½ cup vinegar

1 tablespoon cumin

1 tablespoon canning salt

1 teaspoon chili powder

1 bunch cilantro, chopped

½ cup sugar

1 jalapeno pepper, chopped

2 green or red bell peppers, chopped

2 to 3 hot peppers (Anaheim, hot banana or Hungarian wax), chopped

Juice from ½ lemon

1 large yellow onion, chopped

1 small to medium red onion, chopped

Mix all ingredients and bring to a boil. Simmer for 20 to 30 minutes. Place in hot pint jars with lids and rings. Process in a water bath for 40 minutes.

Notes: You can vary the amount of hot peppers depending on your taste. I’ve found that the salsa tastes hotter right after you mix it. Once it’s cooked, it mellows some. Also, I’ve even added a package of Mrs. Wages tomato salsa mix to this, along with all the other ingredients, for a change of pace.

Fresh Tomato Salsa

1 pound, 13 ounces tomatoes, diced,

2¼ ounces green onions, sliced

5½ ounces red onions, diced

2¼ ounces jalapeno peppers, diced (see note)

1¾ teaspoons fresh cilantro, diced

1¾ teaspoons fresh garlic, chopped

2 tablespoons and 1¼ teaspoons Lawry’s Seasoning Salt

2½ cups tomato juice

2 tablespoons and 1¼ teaspoons lemon juice

Place all prepared vegetables in large bowl. Stir to incorporate. Add garlic, seasoning salt, tomato juice and lemon juice to mixture. Mix thoroughly.

Note: Wear gloves when handling jalapenos, and do not touch face with hands. Salsa is best when refrigerated 24 hours to blend flavors.

Source: UND Food Services.

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