Try this member favorite on your family
this fall. And it's great as a leftover.
Tex-Mex Chicken 'n' Rice
Casserole
1 cup chopped onion
2 tablespoons margarine, butter, or olive oil
1 6.6-ounce package regular chicken-flavored rice-vermicelli
mix
1 cup long grain rice
2 14-ounce cans chicken broth
2-1/2 cups water
4 cups chopped cooked chicken or turkey
4 medium tomatoes, chopped
1 4-ounce can diced green chili peppers, drained
2 tablespoons snipped fresh basil or 2 teaspoons dried basil,
crushed
1 tablespoon chili powder
1 teaspoon cumin seed, crushed, or 1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 ounces)
- In a 3-quart saucepan cook onion in hot
margarine, butter, or oil until tender. Stir in rice-vermicelli
mix, including seasoning package, and uncooked rice. Cook and
stir for 2 minutes more. Stir in broth and water. Bring to boiling;
reduce heat. Cover and simmer 20 minutes (liquid will not be
fully absorbed).
- Transfer the mixture to a very large mixing
bowl; stir in chicken or turkey, tomato, chili peppers, basil,
chili powder, cumin, and pepper. Transfer to a 3-quart casserole.
- Bake, covered, in a 425 degree F oven
for 20 minutes. Uncover; sprinkle with cheese. Bake for 5 minutes
more.
Makes 12 servings.
Make ahead tip: Prepare casserole; cover
and chill up to 24 hours. Bake, covered, in 425 degree F oven
for 30 minutes. Uncover and sprinkle with cheese. Bake for 5
minutes more.
Nutritional facts per serving: calories: 294, total fat: 10g, saturated fat: 4g,
cholesterol: 55mg, sodium: 614mg, carbohydrate: 29g, fiber: 1g,
protein: 22g, vitamin A: 10%, vitamin C: 20%, calcium: 8%, iron:
15%
Recipe provided by Better Homes
and Gardens - BHG.com a
member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
