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Tex-Mex Chicken and Rice Casserole
Ingredients
- 1/2 cup chopped onion (1 medium)
- 1 tablespoon olive oil
- 1 6.9ounce package chicken-flavored rice and vermicelli mix
- 1 14 ounce can chicken broth
- 2 cups water
- 2 cups chopped cooked chicken or turkey
- 1 cup chopped seeded tomatoes (2 medium)
- 3 tablespoons canned diced green chile peppers, drained
- 1 teaspoon dried basil, crushed
- 1 1/2 teaspoons chili powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (2 ounces)
Directions
1. 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).
2. 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.
3. Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
From the Test Kitchen
- Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degrees F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Nutrition Facts
(Tex-Mex Chicken and Rice Casserole)
- Servings Per Recipe 6,
- cal. (kcal) 280,
- Fat, total (g) 10,
- chol. (mg) 52,
- sat. fat (g) 4,
- carb. (g) 28,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 20,
- vit. A (IU) 632,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 931,
- Potassium (mg) 236,
- calcium (mg) 101,
- iron (mg) 2,
- Starch () 2,
- Lean Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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