Low Fat Tex-Mex Chicken and Rice Casserole

Recipe from Better Homes and Gardens The leftovers are also great reheated and wrapped in a tortilla!

Yield: 1 serving
Community Recipe from

Ingredients

  • 1/2 cup(s) chopped onion (1 med)
  • 1 tablespoon(s) olive oil
  • 1 package(s) chicken rice-vermicelli mix
  • 14 ounce(s) can chicken broth
  • 2 cup(s) water
  • 2 cup(s) chopped, cooked chicken
  • 1 cup(s) chopped, seeded tomato
  • 3 tablespoon(s) canned, diced green chile pepper, drained
  • 1-1/2 teaspoon(s) chili powder
  • 1 teaspoon(s) dried basil
  • 1/4 teaspoon(s) ground cumin
  • 1/8 teaspoon(s) black pepper
  • 1/2 cup(s) shredded cheddar cheese

Preparation

  1. 1. In a 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. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  2. 2. Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chile peppers, chili powder, basil, cumin and black pepper. Transfer to a 2-quart casserole dish.
  3. 3. Bake, covered, in a 425 degree oven for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.
August 2012

This recipe is a personal recipe added by cslugocki and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Low Fat Tex-Mex Chicken and Rice Casserole Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy