Recipe: Tex Mex Chicken and Rice Casserole

This recipe comes from the Better Homes & Gardens Prize Winning Cookbook. A gift from my Mom for Christmas it not only has tons of recipes it also has lots of cooking tips. This book has so much useful information from defining specific cuts of meet to explaining different cooking utensils and conversions. It is definitely useful for any cook!

This recipe appealed to me becuase it had to words tex, mex and casserole haha. It was actually very flavorful and it's also the kind of meal that you can play around with by adding additional ingredients if you desire.

Tex Mex Chicken and Rice Casserole

Ingredients:

1/2 cup chopped onion

1 tbsp olive oil

1 6.9 ounce package chicken-flavored rice and vermicelli mix (we found this in our markets international food aisle, they only had an 8 ounce box so we used that)

1 14-ounce can chicken broth

2 cups water

2 cups chopped cooked chicken (about 2 breasts)

1 cup chopped, seeded tomato (we used 1 can diced tomatoes)

3 tablespoons canned diced green chile peppers, draine

1.5 teaspoons chili powder

1 teaspoon dried basil

1/8 teaspoon ground cumin

1/2 cup shredded cheddar cheese

Directions:

In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning); cook and stir for 2 minutes. Stir in broth and water. Bring to a boil, reduce heat. Simmer, covered, for 20 minutes.

Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chile peppers, chili powder, basil, cumin and black pepper. Trasnfer to a 2-quart casserole.

Bake, covered, in a 425 degree oven for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.

Enjoy!!