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Recipe Friday -- Tex-Mex Chicken & Rice Casserole

This week: Tex-Mex Chicken & Rice Casserole

  • 1 cup chopped onion 2 tablespoons margarine, butter, or olive oil
  • 1 6.6-ounce package regular chicken-flavored rice-vermicelli mix
  • 1 cup long grain rice
  • 2 14-ounce cans chicken broth
  • 2-1/2 cups water
  • 4 cups chopped cooked chicken or turkey
  • 4 medium tomatoes, chopped
  • 1 4-ounce can diced green chili peppers, drained
  • 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 tablespoon chili powder
  • 1 teaspoon cumin seed, crushed, or 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese (4 ounces)

In a 3-quart saucepan cook onion in hot margarine, butter, or oil until tender. Stir in rice-vermicelli mix, including seasoning package, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed).

Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.


Transfer to a 3-quart casserole. Bake, covered, in a 425 degree F oven for 20 minutes. Uncover; sprinkle with cheese. Bake for 5 minutes more. (Makes 12 servings.)


Make ahead tip: Prepare casserole; cover and chill up to 24 hours. Bake, covered, in 425 degree F oven for 30 minutes. Uncover and sprinkle with cheese. Bake for 5 minutes more.
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