Tex-Mex Chicken and Rice Casserole

l_r087329
Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: