Low Fat Tex-Mex Chicken and Rice Casserole

Photo: angieh2o

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

Yield: 1 serving
Community Recipe from


  • 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


  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.

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