For one quick solution to dinner two nights in a row, why not make an easy family-friendly meal the first day, then transform the "leftovers" into something entirely different the next?
supper 1
Chicken with Creamy Cheddar Rice
supper 2
Chicken Tortilla Pie
Start with our recipe for Chicken with Creamy Cheddar Rice. The fragrant brown basmati rice gently bakes in the oven on one rack while thyme-topped chicken thighs brown above.
When they're done, set half of the rice and chicken aside for the next day. Stir some cheddar and sour cream into the remaining rice, steam some broccoli, and ring the dinner bell.
The next night is even easier! Chop the reserved chicken, mix in a can of tomatoes with chilies, and layer with the rest of the rice plus some flour tortillas and cheese for an entirely different Chicken Tortilla Pie.
Click to print shopping list
Chicken with Creamy Cheddar Rice
Makes 4 servings
Ingredients
- 1 1/2 cups brown basmati rice
- 1 tablespoon plus 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 3 1/4 cups water
- 1 1/4 teaspoons salt
- 8 medium skin-on, bone-in chicken thighs
- Salt and ground black pepper to taste
- 8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
- 4 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated* (about 1 cup)
- 1/2 cup Cabot Light Sour Cream
- Steamed fresh broccoli
Directions
1. Place oven racks in middle and upper position and preheat oven to 375°F. Place raw rice in 8-inch-square or similar size baking dish and set aside.
2. In medium saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.
3. Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil.
4. Place in oven on middle rack and bake for 45 minutes.
5. Meanwhile, place chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves.
6. When rice has baked for 45 minutes, place chicken in oven above rice on top rack.
7. Continue baking rice for 15 minutes longer or until rice is tender.
8. Leaving chicken in oven, remove rice. Uncover dish and spoon half of rice into a bowl to set aside for Chicken Tortilla Pie. Stir cheddar and sour cream into rice remaining in dish.
9. Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Tortilla Pie.
10. Serve remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.
*Nutrition analysis for Cabot Extra Sharp Cheddar.
Nutrition Analysis
Calories 618, Total Fat 36.5g, Saturated Fat 13.5g, Sodium 703mg, Carbohydrates 31g, Dietary Fiber 2g, Protein 41.5g, Calcium 272mg
Chicken Tortilla Pie
Makes 4-6 servings
Ingredients
- Finely shredded or chopped meat from 4 cooked medium chicken thighs
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, crumbled
- 4 (8-inch) multigrain, whole wheat or white flour tortillas
- About 2 1/4 cups leftover cooked brown basmati rice
- 4 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated* (about 1 cup), plus more to sprinkle on top of pie
- Thinly sliced green onions and chopped fresh cilantro for garnish
Directions
1. Preheat oven to 375°F. Coat 9-inch pie plate or casserole with cooking spray.
2. In medium bowl, stir together chicken, tomatoes, cumin and oregano.
3. Place one tortilla in bottom of prepared dish. Top with one-third of chicken mixture, followed by a layer of one-third of rice and one-third of cheese.
4. Press another tortilla on top, followed by another third of chicken, rice and cheese. Repeat layers once more and press final tortilla on top.
5. Cover tightly with foil and bake for 30 to 35 minutes or until heated through.
6. Uncover, sprinkle with additional cheese and return to oven until cheese is melted, about 5 minutes longer. Garnish with green onions and cilantro and cut into wedges. Serve with a salad of greens and fresh citrus.
*Nutrition analysis for Cabot Extra Sharp Cheddar.
Nutrition Analysis
Calories 491, Total Fat 24.5g, Saturated Fat 7.5g, Sodium 672mg, Carbohydrates 37g, Dietary Fiber 3g, Protein 30g, Calcium 165mg
