Name: Tex-Mex Chicken and Rice Casserole
Prep time: 20 min
Total time: 50 min
Ingredients: ½ cup chopped onion (1 medium); 1 tablespoon olive oil; 1 6.9 ounce package chicken-flavored rice and vermicelli mix; 1 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; 1 ½ teaspoons chili powder; ⅛ teaspoon ground cumin; ⅛ teaspoon black pepper; ½ cup shredded cheddar cheese (2 ounces)

Step 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).

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Step 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.
Step 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.

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Tex-Mex Chicken and Rice Casserole

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