Tex-Mex Chicken and Rice Casserole
cup chopped onion (1 medium)
tablespoon olive oil
6.9 ounce package chicken-flavor rice and vermicelli mix
14 ounce can chicken broth
cups chopped cooked chicken (10 ounces)
cup chopped seeded tomatoes (2 medium)
tablespoons canned diced green chiles, drained
teaspoons chili powder
teaspoon ground cumin
teaspoon ground black pepper
cup shredded cheddar cheese (2 ounces)
- Preheat oven to 425 degrees F. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. Transfer to an ungreased 2-quart casserole.
- Bake, covered, about 25 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:
- 323 kcal cal.,
- 14 g fat
- (4 g sat. fat,
- 53 mg chol.,
- 971 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet