Santa Fe Seven Layer Dip
Great for leftover  Santa Fe! (note:  this recipe is based on utilizing leftover Santa Fe Pilaf - for an entire package, just double the recipe)

1 cup Santa Fe Pilaf - cooked
1 avocado - chopped (or guacamole)
1 medium tomato - chopped
½ red onion – chopped
8 oz reduced fat sour cream
Shredded Mexican Cheese – ½ cup
4 green onions – chopped
1 can sliced black olives 

Spread Santa Fe Pilaf in shallow serving dish. Top with layers of cheese, sour cream, avocado or guacamole, tomato, onions and olives. Serve with whole grain tortilla chips.

Variations: You can also add chopped cilantro or parsley for added color and flavor.

Spicy Cajun Pilaf with Sausage and Shrimp

1 package Spicy Cajun Pilaf - cooked according to directions
1 medium onion
2 bell peppers (choose your favorite colors)
3 links of Italian Turkey Sausage (feel free to use mild or hot)
1/2 pound Shrimp - peeled and tail removed

Saute sausage, onions and peppers - add shrimp once onions and peppers are well done.

Plate the Spicy Cajun Pilaf and top with the Sausage and Shrimp mixture.

Grilled Red Pepper with Garden Pilaf

1 package Garden Pilaf
4 medium red bell peppers


Cook Garden Pilaf according to instructions.   Preheat grill pan or outdoor grill.  Core bell pepeprs and brush with olive oil.  Place on grill - turning frequently.  Remove from grill once the pepper has grill marks on each side and is tender but firm.  Spoon 1/2 cup of Pilaf into each pepper.  Serve Warm.