~ adapted from Mexican by Better Homes and Gardens ~
In a medium saucepan, cook 1/2 cup chopped onions in 1 tablespoon hot oil.
Stir in 1 6.9-ounce package chicken-flavor rice and vermicelli mix, including seasoning packet. Cook and stir 2 minutes. Add 14 ounces chicken broth and 2 cups water. Bring to boiling and reduce heat; cover and simmer 20 minutes. Liquid will not be completely absorbed– acceptable.
Preheat oven temp to 425 degrees Fahrenheit.
Transfer rice to a large bowl. Combine with rice mixture 2 cups chopped or torn chicken,
1 cup diced tomatoes (seeded), 3 tablespoons canned and drained green chilies,
1 1/2 teaspoons chili powder, 1 teaspoon dried basil, 1/8 teaspoon ground cumin, and 1/8 teaspoon black pepper. Transfer everything to an ungreased 2-quart casserole dish. Cover and bake 25 minutes to cook through, then uncover and sprinkle with 1/2 cup grated cheddar cheese. Allow to set 5 minutes before serving.
Warm Mexican melting cheese to pour over individual servings in dishes for chip dip.
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