Wednesday, May 4, 2011
Im crazy about Mexican food and this Tex Mex chicken and
rice casserole was a real hit in our house last week. It reminds
me of King Ranch chicken, but not as heavy. I'll make this
again for sure!
You will need
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9oz package chicken-flavor rice and vermicelli mix
1 14 oz can chicken broth
2 cups cooked chopped chicken
1 can diced tomatoes
4 tablespoons canned diced green peppers
1.5 teaspoons chili powder
1 teaspoon dried basil
1/8 teaspoon ground cummin
1/8 teaspoon ground black pepper
1/2 cup shredded mexican blend cheese
1.) Preheat oven to 425f. In a medium saucepan cook onion in hot oil
over medium heat until tender. Stir rice and vermicelli mix (inc seasoning).
Cook and stir for 2min. Stir in broth and water. Bring to boil, reduce heat. Simmer,
covered, for 20min.
2.) Transfer rice to large bowl. Stir in chicken, tomato, chili peppers, chili powder,
basil, cumin and black pepper. Transfer to an un greased 2 quart casserole.
3.) Bake for 25mins or until heather through. Sprinkle with cheese. Let stand
for at least 5min before serving. Top with cilantro.