Here’s a recipe I used to make for my husband all the time when we first got married: Tex Mex Chicken and Rice Casserole
This recipe has been tucked away in my files for such a long time. I don’t think I’ve made it since about 2001! We seriously loved this recipe so much when we were a young married couple. It’s so super simple to make, it’s total comfort food, and the leftovers are terrific stuffed into a burrito.
I think my fondness for this recipe grew when I was pregnant with my son Brooks. I wanted Mexican food and nothing else the entire 9 months. Thank goodness we had a ton of little taco shops in San Diego, where we lived at the time. My husband was sent to just about every one of them to grab dinner 3 to 4 nights a week! On the occasion that I felt like cooking, I made this Tex Mex Chicken and Rice Casserole.
It’s awesome topped with some easy-to-make guacamole and sour cream. The recipe makes a lot, so you can eat leftovers for a couple of days. Eating mega Mexican food while pregnant must have had its effect on baby… since my teenager loves this now too!
Tex Mex Chicken and Rice Casserole
Prep Time:25 minutes
Cook Time:50 minutes
- 1 cup chopped onions
- 2 Tablespoons salted butter
- One 8-ounce package chicken-flavored rice mix with vermicelli
- 1 cup long grain white rice
- Two 14-ounce cans chicken broth
- 2 1/2 cups water
- 3 to 4 cups cooked, chopped chicken breasts
- 4 medium tomatoes, chopped
- One 4-ounce can drained, diced green chiles
- 2 teaspoons dried basil, crushed
- 1 Tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
- guacamole, sour cream and lime wedges, for serving (optional)
- In 3-quart saucepan, melt butter over medium heat and cook onion in the butter until tender (3 to 4 minutes). 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 and the mixture will appear "soupy").
- Preheat oven to 425 degrees F.
- Transfer the mixture to a very large mixing bowl; stir in chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
- Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!