Title: Tex-Mex Chicken & Rice Casserole
Categories: Casserole Entree *
Yield: 12 Servings
| 1 | c | Chopped onion |
| 2 | tb | Butter, margarine, or olive oil |
| 7 | oz | Pkg. regular chicken-flavor rice mix with vermicelli |
| 1 | c | Long grain rice |
| 2 | | 14 1/2 oz cans chicken broth |
| 2 1/2 | c | Water |
| 4 | c | Chopped cooked chicken |
| 4 | md | Tomatoes, chopped |
| 4 | oz | Diced green chili peppers, drained |
| 2 | tb | Snipped fresh basil OR |
| 2 | ts | Dried basil, crushed |
| 1 | tb | Chili powder |
| 1 | ts | Cumin seed, crushed OR |
| 1/4 | ts | Ground cumin |
| 1/8 | ts | Pepper |
| 1 | c | Shredded cheddar cheese |
In a 3 quart saucepan cook onion in hot margarine until tender. Stir in
rice mix, seasoning package, and long grain rice. cook and stir for 2
minutes. Stir in broth and wter. Bring to boiling. Reduce heat, cover and
simmer for 20 minutes (liquid will not be fully absorbed). Transfer the
mixture to a very large mixing bowl. Stir in chicken, tomatoes, chili
peppers, basil, chili powder, cumin, and pepper. Transfer to a 3 quart
casserole. Bake, covered, in a 425øF oven for 20 minutes. Uncover. Sprinkle
with cheese. Bake for 5 minutes more.