Saturday, 4 November 2017

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Tex-Mex Chicken and Rice Casserole

Ingredients

  • 1/2cup chopped onion (1 medium)
  • 1tablespoon olive oil
  • 16.9 ounce package chicken-flavored rice and vermicelli mix
  • 114 ounce can chicken broth
  • 2cups water
  • 2cups chopped cooked chicken or turkey
  • 1cup chopped seeded tomatoes (2 medium)
  • 3tablespoons canned diced green chile peppers, drained
  • 1teaspoon dried basil, crushed
  • 1 1/2teaspoons chili powder
  • 1/8teaspoon ground cumin
  • 1/8teaspoon black pepper
  • 1/2cup shredded cheddar cheese (2 ounces)
  • 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 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

    From the Test Kitchen

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

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