Tex Mex Chicken Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Better Homes and Gardens recipe Ingredients:
1 cup chopped onion |
2 tablespoons butter or 2 tablespoons olive oil |
1 (6 5/8 ounce) package regular chicken rice pilaf mix |
1 cup long grain rice |
2 (14 ounce) cans chicken broth |
2 1/2 cups water |
4 cups chopped cooked chicken or 4 cups cooked turkey |
4 medium tomatoes, chopped |
1 (4 ounce) can diced green chili peppers, drained |
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed |
1 tablespoon chili powder |
1 teaspoon cumin seeds, crushed or 1/4 teaspoon ground cumin |
1/8-1/4 teaspoon pepper |
1 cup shredded cheddar cheese (4 ounces) |
Directions:
1. In a 3-quart saucepan cook onion in hot butter, or oil 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 F oven for 20 minutes.
10. Uncover; sprinkle with cheese.
11. Bake for 5 minutes more.
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