Tex Mex Chicken and Rice Casserole

Tex Mex

This is a delightful, low-fat dish with a Mexican flavor. The leftovers would be good in a tortilla as a burrito!


1/2 cup chopped onion
1 Tbsp olive oil
1 package chicken-flavored rice and vermicelli mix
14 oz can chicken broth
2 cup water
2 cup chopped, chicken
1 cup chopped, seeded tomato
3 Tbsp canned diced green chile peppers, drained
1 1/2 tsp chili powder
1 tsp dried basil, crushed
1/8 tsp. ground cumin
1/8 tsp. black pepper
1/2 cup shredded cheddar cheese


In a saucepan cook the onion in oil over medium heat. Stir in rice mix including the seasoning package. Cook for 2 minutes. Stir in broth and water, bring to a boil. Reduce, cover and simmer for 20 minutes.

Preheat the oven to 425.

In a large bowl, combine the rice mixture with chicken, tomato, chile peppers, chili powder, basil, cumin and black pepper. Pour mixture into an 8×8 casserole dish.

Bake, covered for 25 minutes. Uncover and sprinkle with cheese – let stand for 5 minutes or until cheese melts.

Source: http://www.sixsistersstuff.com Thanks for all the great recipes ladies!

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