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TEX-MEX CHICKEN AND RICE CASSEROLE Recipe

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This recipe for TEX-MEX CHICKEN AND RICE CASSEROLE, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Tuesday, December 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9-ounce package chicken-flavored rice and vermicelli mix
1 14-ounce can chicken broth
2 cups water
2 cups chopped cooked chicken or turkey
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chile peppers, drained
1 teaspoon dried basil, crushed
1-1/2 teaspoons chili powder
1/8 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions:
Directions:
1. In a medium 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. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.

3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6 SERVING
Preparation Time:
Preparation Time:
20 MIN. BAKE TIME 25 MIN

 

 

 

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