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Ingredients

Directions

  • 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°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; 52 mg cholesterol; 931 mg sodium. 28 g carbohydrates; 20 g protein;

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