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°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; fat 10g; cholesterol 52mg; saturated fat 4g; carbohydrates 28g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 20g; vitamin a 631.7IU; vitamin c 6.5mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 6.9mg; vitamin b6 0.3mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 931mg; potassium 236mg; calcium 101mg; iron 2mg.
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