Tex-Mex Chicken and Rice Casserole
- 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
cneuhaus5 903 Days Ago
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.