Tex-Mex Chicken and Rice Casserole
cup chopped onion (1 medium)
tablespoon olive oil
6.9 ounce package chicken-flavored rice and vermicelli mix
14 ounce can chicken broth
cups chopped cooked chicken or turkey
cup chopped seeded tomatoes (2 medium)
tablespoons canned diced green chile peppers, drained
teaspoons chili powder
teaspoon ground cumin
teaspoon black pepper
cup shredded cheddar cheese (2 ounces)
- 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).
- 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 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)
- Per serving:
- 280 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 52 mg chol.,
- 931 mg sodium,
- 28 g carb.,
- 2 g fiber,
- 3 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet