This Tex-mex Chicken And Rice Casserole recipe makes for an easy treat that is both tasty and satisfying.
1/2 cupchopped onion
1 tablespoon olive oil
1 6.9-ounce package chicken flavored rice and vermicelli Mix
1 14-ounce can chicken broth
2 cups water
2 cups chopped cooked chicken
1 cup chopped, seeded tomato
3 tablespoons canned diced green chile peppers, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/2 cup shreddar cheese (2 ounces)
1} In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. (liquid will not be fully absorbed)
2} Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chile peppers, chili powder, basil, cumin, and 1/8 teaspoon BLACK PEPPER. Transfer to a 2-quart casserole dish.
3} Bake, covered, at 425 F for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.