Tex-Mex Chicken and Rice Casserole

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4.0 by 22 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Bake: 25 mins 425°F
  • Stand: 5 mins

Tex-Mex Chicken and Rice Casserole

Directions

  1. 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).
  2. 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.
  3. Bake, covered, about 25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
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Nutrition Facts (Tex-Mex Chicken and Rice Casserole)

  • Per serving:
  • 323 kcal ,
  • 14 g fat
  • (4 g sat. fat ,
  • 53 mg chol. ,
  • 971 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 21 g pro.
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Reviews (1)

22 Ratings
1023 Days Ago
4.0
4 stars, yum, delicious! More of a savory, rich flavor than spicy---the heat is subtle. Big flavor for few calories! Save time & $ (I did & these worked fine)--skip the oven & do it all the way on stovetop. Just add spices & chiles at the start of the 20 minute simmer, then add the rest & heat through, covered, stirring, as desired. A half-can of 4 oz diced chiles is about 3-4 tablespoons, so use half can & freeze the rest for next time.

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