Tex-Mex Chicken and Rice Casserole
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
Prep Time:
20 mins
Total Time:
50 mins
Servings:
Makes 6 servings.
Ingredients
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1/2 cup chopped onion (1 medium)
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1 tablespoon olive oil
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1 6.9-ounce package chicken-flavored rice and vermicelli mix
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1 14-ounce can chicken broth
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2 cups water
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2 cups chopped cooked chicken or turkey
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1 cup chopped seeded tomatoes (2 medium)
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3 tablespoons canned diced green chile peppers, drained
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1 teaspoon dried basil, crushed
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1-1/2 teaspoons chili powder
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1/8 teaspoon ground cumin
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1/8 teaspoon black pepper
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1/2 cup shredded cheddar cheese (2 ounces)
Directions
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. Makes 6 servings.
Make Ahead Directions
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition information
Calories 280, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 52 mg, Sodium 931 mg, Carbohydrate 28 g, Total Sugar 3 g, Fiber 2 g, Protein 20 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 10%, Iron 11%. Exchanges: Starch 2, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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