Ingredients
- 1/2cup chopped onion (1 medium)
- 1tablespoon olive oil
- 16.9 ounce package chicken-flavored rice and vermicelli mix
- 114 ounce can chicken broth
- 2cups water
- 2cups chopped cooked chicken or turkey
- 1cup chopped seeded tomatoes (2 medium)
- 3tablespoons canned diced green chile peppers, drained
- 1teaspoon dried basil, crushed
- 1 1/2teaspoons chili powder
- 1/8teaspoon ground cumin
- 1/8teaspoon black pepper
- 1/2cup shredded cheddar cheese (2 ounces)
Directions
- In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
- Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
From the Test Kitchen
Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degrees F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
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