Tex-Mex Chicken and Rice Casserole

Description

Contributed by Catsrecipes Y-Group

• Makes 6 servings

Ingredients

• ½ cup chopped onion (1 medium)
• 1 tablespoon olive oil
• 1 x 6.9-ounce package chicken-flavored rice and vermicelli mix
• 1 x 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
• 1½ teaspoons chili powder
• ⅛ teaspoon ground cumin
• ⅛ teaspoon black pepper
• ½ cup shredded cheddar cheese (2 ounces)

Procedures

1. In a medium 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 to boiling; reduce heat.
5. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
6. Transfer the rice mixture to a large bowl.
7. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper.
8. Transfer to a 2-quart casserole.
9. Bake, covered, in a 425°F oven for 25 minutes.
10. Sprinkle with cheese.
11. Let stand for 5 minutes before serving.

Make Ahead Procedures

1. Prepare as above through step 1.
2. Cover and chill for up to 24 hours.
3. Bake, covered, in a 425°F oven about 40 minutes or until heated through.
4. Uncover and sprinkle with cheese.
5. Let stand for 5 minutes before serving.

Nutritional information

Calories 280 | Total Fat (g) 10 | Saturated Fat (g) 4 | Monounsaturated Fat (g) 4 | Polyunsaturated Fat (g) 1 | Cholesterol (mg) 52 | Sodium (mg) 931 | Carbohydrate (g) 28 | Total Sugar (g) 3 | Fiber (g) 2 | Protein (g) 20