Preheat 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.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 75 (53%)|
|Amt Per Serving||% DV|
|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 %|
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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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