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Ingredients

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Directions

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  • 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.

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Instructions Checklist
Instructions Checklist
  • Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Tips

Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425°F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

Nutrition Facts

280 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 52 mg cholesterol; 931 mg sodium. 236 mg potassium; 28 g carbohydrates; 2 g fiber; 3 g sugar; 20 g protein; 632 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 2 mg iron;

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