RCI-RC.004.0298.001
Tex-Mex Chicken and Rice Casserole
Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group] * Makes 6 servings
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- ½ cup
- 1 tablespoon
- x 6.9-ounce package chicken-flavored rice and vermicelli mix1 unit
- x 14-ounce can chicken broth1 unit
- 2 cups
- 2 cups
- 1 cup
- 3 tablespoons
- dried basil1 teaspooncrushed
- 1½ teaspoons
- ⅛ teaspoon
- ⅛ teaspoon
- ½ cup
Method
1
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
2
Stir in the chicken-flavored rice and vermicelli mix, breaking up any clumps, and cook for 2-3 minutes until lightly toasted.
2 minutes
3
Pour in the chicken broth and water, stirring to combine and dissolve the rice mix seasoning packet completely.
1 minutes
4
Add the chopped cooked chicken, diced tomatoes, drained green chile peppers, crushed basil, chili powder, ground cumin, and black pepper. Stir well to distribute all ingredients evenly.
5
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 20-25 minutes until the rice is tender and most of the liquid is absorbed.
23 minutes
6
Remove from heat and sprinkle the shredded cheddar cheese over the top. Cover and let stand for 2-3 minutes to allow the cheese to melt.
7
Stir gently to incorporate the melted cheese throughout the casserole and adjust seasoning if needed before serving.