Bake Time: 25 minutes
Serves: 6
Ingredients
1 medium onion, chopped
1 Tbsp. olive oil
1 (6.9 oz.) package of chicken-flavored rice and vermicelli mix
1 (14 oz.) can of chicken broth
2 cups water
2 cups chopped cooked chicken
1 cup seeded, chopped tomato
3 Tbsp. diced green chile peppers
1 & 1/2 tsp. chili powder
1 tsp. dried basil
1/8 tsp. ground cumin
1/2 cup shredded cheddar cheese
Directions
Preheat oven to 425 F. In a saucepan, cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning packet) cook and stir for 2 minutes. Stir in broth and water.
Bring to boiling. Reduce heat and simmer covered for 20 minutes. (Liquid will not be fully absorbed). Transfer rice mixture to a large bowl. Stir in chicken, tomato, chile peppers, chili powder, basil, cumin and 1/8 tsp. black pepper.
Transfer to a 2.5-3 quart casserole dish. Bake covered at 425 F for 25 minutes. Uncover and sprinkle with cheese. Let stand 5 minutes before serving.
Nutritional Information Per Cup
Calories: 280
Fat: 10 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 20 g
Recipe adapted from: The New Cook Book Bridal Edition
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