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.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
25 mins
stand:
5 mins
total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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 Tip:

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.

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Reviews

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