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Recipe Summary

prep:
20 mins
bake:
25 mins at 425°
stand:
5 mins
Servings:
6
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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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  • 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; total fat 10g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 52mg; sodium 931mg; potassium 236mg; carbohydrates 28g; fiber 2g; sugar 3g; protein 20g; vitamin a 632IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 101mg; iron 2mg.

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