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Tex-Mex Chicken 'n' Rice Casserole

Source of Recipe


Jo Ann Kester






List of Ingredients



• 1 cup chopped onion
  
• 2 Tbsp butter (or olive oil)
  
• 1 (7-oz.) pkg chicken-flavored rice mix with vermicelli
  
• 1 cup long-grain rice (uncooked)
  
• 2 (14-1/2 oz.) cans chicken broth
  
• 2-1/2 cups water
  
• 4 cups cooked, chopped chicken (or turkey)
  
• 4 medium tomatoes, chopped
  
• 1 (4-oz.) can diced green chili peppers, drained
  
• 2 Tbsp snipped fresh basil (or 2 tsp dried)
  
• 1 Tbsp chili powder
  
• 1/4 tsp ground cumin
  
• 1/4 tsp pepper
  
• 1 cup shredded Cheddar cheese
  






Instructions



1. In a 3-quart saucepan, cook onion in hot butter until tender. Stir in rice-vermicelli mix, seasoning package, and uncooked long-grain rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed).
   
   
2. Transfer mixture to a very large mixing bowl; stir in chicken, tomatoes, chili peppers, basil, chili powder, cumin, and pepper.
   
   
3. Transfer to a 3-quart casserole. Bake, covered, in a 425-degree oven for 20 minutes.
   
   Uncover; sprinkle with cheese. Bake for 5 minutes longer.
   
   Makes 12 servings.