Tex-Mex Chicken & Rice Casserole

You want to talk about a simple recipe that is packed full of flavor, this is the one. Moms Tex-Mex Chicken & Rice Casserole packs a punch of flavor that you are going to love. Let me know what you think about this version and y’all enjoy.

 

Ingredients:

1/2 chopped onion
1 tablespoon olive oil
1 6.9-ounce packaged chicken flavor rice and vermicelli
1 14-ounce can chicken broth
2 cups water
2 cups chopped cooked chicken
1 cup chopped tomatoes (2 medium)
3 tablespoons canned diced green chili peppers, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/2 cup shredded cheddar cheese.

In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli (including the season packet); cook and stir for 2 minutes.
Stir in broth and water, bring to a boil, reduce heat and simmer covered for 7 minutes (liquid will not be fully absorbed)
Transfer the rice mixture to a large bowl and stir in remaining ingredients and salt/pepper to taste.
Transfer to a 2 quart casserole dish and bake, covered, for 25 minutes in a preheated 425°F oven.
Uncover casserole and sprinkle with cheese and let stand for 5 minutes or until cheese melts.