Tex-Mex Chicken ‘n’ Rice Casserole

By bakers_delight85

Ingredients

• 1/2 cup chopped onion
• 1 Tbsp. olive oil
• 1 6.9-oz. pkg. chicken-flavored rice and vermicelli mix
• 1/3 cup uncooked long grain rice
• 1 14-oz can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken
• 2 medium tomatoes, chopped
• 3 Tbsp. diced green chile peppers, drained
• 1 tsp. dried basil, crushed
• 1 1/2 tsp. chili powder
• 1/8 tsp. ground cumin
• 1/8 tsp. black pepper
• 1/2 cup shredded cheddar cheese

Preparation

Step 1

In a 3-quart saucepan cook onion in hot oil until tender. Stir in rice and vermicelli mix (including seasoning package) and uncooked long grain rice. 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).
Transfer the rice mixture to a very large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
Bake, covered, in a 425 degree F for 25 minutes. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.