Tex-Mex Chicken "N" Rice Casserole

By á-47

Ingredients

• 1/2 cup chopped onion (1 medium)
• 1 Tbsp. olive oil
• 1 6.9 package chicken-flavor rice and vermicelli mix
• 1 14-oz. can chicken broth
• 2 cups water
• 2 cups chopped cooked chicken (10 oz)
• 1 cup chopped seeded tomato (2 medium)
• 3 Tbsp. canned diced green chile peppers, drained
• 1 1/2 tea. chili powder
• 1 tea. dried basil, crushed
• 1/8 tea. ground cumin
• 1/8 tea. pepper
• 1/2 cup shredded cheddar cheese (2 oz)

Preparation

Step 1

Preheat oven to 425 degrees.

In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).

Transfer the rice mixture to a large bowl. Stir in the chicken, tomato, chile peppers, chili powder, basil, cumin, and pepper. Transfer to an ungreased 2 qt. casserole.

Bake, covered, about 25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.