Tex-Mex Chicken 'n' Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A nice meal for the weekend when you don't want to spend time cooking. Ingredients:
1 cup chopped onion |
2 tablespoons brummel & brown margarine |
1 (6 5/8 ounce) package regular chicken rice pilaf mix |
1 cup long-grain rice |
2 (14 ounce) cans fat-free chicken broth |
2 1/2 cups water |
4 cups cooked chicken or 4 cups turkey |
4 medium tomatoes, chopped |
1 (4 ounce) can diced green chili peppers, drained |
2 teaspoons dried basil, crushed (or 2 t, snipped) |
1 tablespoon chili powder |
1 teaspoon cumin seed, crushed (or 1/4 t. ground) |
1/4 teaspoon pepper (or 1/8 t.) |
1 cup shredded low-fat cheddar cheese |
Directions:
1. In a 3-quart saucepan, cook onion in hot margarine until tender.
2. Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
3. Cook and stir for 2 minutes more.
4. Stir in broth and water.
5. Bring to boiling; reduce heat.
6. Cover and simmer 20 minutes (liquid will not be fully absorbed).
7. Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
8. Transfer to a 3-quart casserole.
9. Bake, covered, in a 425 degree oven for 20 minutes.
10. Uncover; sprinkle with cheese.
11. Bake for 5 minutes more.
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