Try this tex-mex chicken ` n ` rice casserole recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees F. In a medium saucepan, cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chilli peppers, chili powder, basil, cumin and black pepper. Transfer to an ungreased 2-quart casserole.
Bake, covered, about 25 minutes or until heat through. Uncover and sprinkle and cheese. Let stand for 5 minutes before serving. If desired, garnish with cilantro sprigs.
Makes 6 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 142 | ||
Calories from Fat: 75 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 127.3mg | 4 % | |
Potassium 147.8mg | 4 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.4g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 142
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