Low Fat Tex-Mex Chicken and Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup(s) chopped onion (1 med) |
1 tablespoon(s) olive oil |
1 package(s) chicken rice-vermicelli mix |
14 ounce(s) can chicken broth |
2 cup(s) water |
2 cup(s) chopped, cooked chicken |
1 cup(s) chopped, seeded tomato |
3 tablespoon(s) canned, diced green chile pepper, drained |
1-1/2 teaspoon(s) chili powder |
1 teaspoon(s) dried basil |
1/4 teaspoon(s) ground cumin |
1/8 teaspoon(s) black pepper |
1/2 cup(s) shredded cheddar cheese |
Directions:
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 boiling; 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 black pepper. Transfer to a 2-quart casserole dish.
3. Bake, covered, in a 425 degree oven for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.
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