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MAIN DISHES-
POULTRY:
Tex Mex Chicken and Rice
Casserole
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Tex Mex
Chicken and Rice Casserole |
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A terrific dish
for the family...
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1
cup |
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chopped onion |
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2
Tbs |
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butter or margarine |
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8
oz |
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package chicken-flavored rice mix with
vermicelli |
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1
cup |
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long
grain white rice |
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28
oz |
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chicken broth (two 14oz. cans) |
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2 ½
cups |
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water |
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4
cups |
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cooked, chopped chicken breasts |
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4
medium |
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tomatoes, chopped |
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4
oz |
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can
drained, diced green chilies |
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2
tsp |
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dried basil, crushed |
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1
Tbs |
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chili powder |
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¼
tsp |
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ground cumin |
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¼
tsp |
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pepper |
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1
cup |
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shredded cheddar cheese |
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1 |
In 3 quart
saucepan cook onion in hot margarine until
tender. Stir in rice mix, seasoning packet and
uncooked white rice. Cook and stir for 2 minutes
more. Stir in broth and water. Bring to a boil;
reduce heat. Cover; simmer 20 minutes (liquid
will not be fully absorbed). |
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2 |
Preheat oven
to 425 degrees F. |
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3 |
Transfer the
mixture to a very large mixing bowl; stir in
chicken, tomatoes, chilies, basil, chili powder,
cumin and pepper. |
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4 |
Pour mixture
into a 3-quart casserole dish. Bake, covered,
for 20 minutes. Uncover, sprinkle with cheese,
and bake for 5 more minutes. Serve hot. |
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Servings: 8 |
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Recipe
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Ratings:
***Hey,
this one's a keeper!- would
make it again.
"We loved this easy Mexican
chicken and rice dish. I used brown rice for an added health boost and
reduced the amount of chili powder for my non-spicy eaters and is was a
big hit!!"
-Blackwater, MO
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