Tex-Mex Chicken 'n' Rice Casserole
Rice appears twice in this make-ahead crowd-pleaser--as plain rice and as rice-vermicelli mix.
Prep Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
Makes 12 servings.
Ingredients
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1 cup chopped onion
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2 tablespoons margarine, butter, or olive oil
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1 6.6-ounce package regular chicken-flavored rice-vermicelli mix
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1 cup long grain rice
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2 14-ounce cans chicken broth
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2-1/2 cups water
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4 cups chopped cooked chicken or turkey
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4 medium tomatoes, chopped
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1 4-ounce can diced green chili peppers, drained
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2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
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1 tablespoon chili powder
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1 teaspoon cumin seed, crushed, or 1/4 teaspoon ground cumin
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18 to 1/4 teaspoon pepper
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1 cup shredded cheddar cheese (4 ounces)
Directions
1.
In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed).
2.
Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper. Transfer to a 3-quart casserole.
3.
Bake, covered, in a 425 degree F oven for 20 minutes. Uncover; sprinkle with cheese. Bake for 5 minutes more. Makes 12 servings.
Make ahead tip
Prepare casserole; cover and chill up to 24 hours. Bake, covered, in 425 degree F oven for 30 minutes. Uncover and sprinkle with cheese. Bake for 5 minutes more.
Nutrition information
Calories 294, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 614 mg, Carbohydrate 29 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 10%, Vitamin C 20%, Calcium 8%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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