Tex-Mex Chicken and Rice Casserole
1/2 cup chopped onion
1 tablespoon olive oil
1 package chicken-flavored rice and vermicelli mix
1 14-ounce can chicken broth
1 cups water
2 cups chopped cooked chicken
2 14-ounce cans diced tomatoes
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
shredded cheddar cheese
In a 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 o boiling; reduce heat.
Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chili powder, basil, cumin, and 1/8 teaspoon black pepper.
Transfer to a 2-quart casserole dish.
Bake in a 425 degree oven for 25 minutes.
Remove and sprinkle with cheese.
Pairs Well With
One of my absolute favorites. Extremely easy and tasty.