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Ingredients
| onions (chopped): 1/2 cup |
| olive oil: 1 Tbl |
| white rice: 6.9 oz |
| water: 2 cups |
| chicken broth: 2 cups |
| red tomatoes (chopped): 1 cup |
| green hot chili peppers (chopped): 3 Tbl (drained) |
| dried basil (ground): 1 tsp (crushed) |
| chili powder: 1 1/2 tsp |
| ground cumin: 1/8 tsp |
| black pepper: 1/8 tsp |
| cheddar cheese (diced): 1/2 cup |
| chicken broth: 14 oz |
Tex-Mex Chicken and Rice Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
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.