Tex-Mex Chicken and Rice Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 25 minutes
  • Servings: 6 to 8
  • Preparation Time: 20 minutes
  • 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
DIRECTIONS
  1. In a saucepan cook onion in hot oil over medium heat until tender.
  2. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  3. Stir in broth and water.
  4. Bring o boiling; reduce heat.
  5. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  6. Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chili powder, basil, cumin, and 1/8 teaspoon black pepper.
  7. Transfer to a 2-quart casserole dish.
  8. Bake in a 425 degree oven for 25 minutes.
  9. Remove and sprinkle with cheese.
RECIPE BACKSTORY
One of my absolute favorites. Extremely easy and tasty.