Rice appears twice in this crowd pleaser of Tex-Mex Chicken and Rice, as plain rice and as rice-vermicelli mix.
1 cup chopped onion
2 tablespoons butter or olive oil
1 6.6-ounce package regular chicken-flavored rice-vermicelli mix
1 cup long grain rice
2 14-ounce cans chicken broth
2-1/2 cups water
4 cups chopped cooked chicken or turkey
4 medium tomatoes, chopped
1 4-ounce can diced green chili peppers, drained
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1 tablespoon chili powder
1 teaspoon cumin seed, crushed, or 1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon pepper
1 cup chili powder
1 tablespoon shredded Cheddar cheese
In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed).
Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper. Transfer to a 3-quart casserole. Bake, covered, in a 425 degree oven for 20 minutes. Uncover; sprinkle with cheese. Bake for 5 minutes more. Makes 12 servings.
Make ahead tip: Prepare casserole; cover and chill up to 24 hours. Bake, covered, in 425 degree oven for 30 minutes. Uncover and sprinkle with cheese. Bake for 5 minutes more.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 294; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 55mg; Sodium: 614mg; Carbohydrates: 29g; Protein: 22g; Fiber: 1g
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