I’ve been trying to eat a little healthier at home this season, because of how much I pig out at holiday gatherings. I love casseroles, but so many of them are filled with a lot of creamy soups and butter. I found this recipe and thought it would be a good alternative to my usual casseroles. It was full of flavor and still had some cheesy goodness (you still gotta live a little, right?!).
The leftovers are also great reheated and wrapped in a tortilla!
Low Fat Tex-Mex Chicken and Rice Casserole
(Recipe from Better Homes and Gardens)
1/2 c. chopped onion (1 medium)
1 Tbl. olive oil
1 package (6.9 ounce) chicken-flavored rice and vermicelli mix
14-ounce can chicken broth
2 c. water
2 c. chopped, cooked chicken
1 c. chopped, seeded tomato (2 medium)
3 Tbl. canned diced green chile peppers, drained
1 1/2 tsp. chili powder
1 tsp. dried basil, crushed
1/8 tsp. ground cumin
1/8 tsp. black pepper
1/2 cup shredded cheddar cheese
1. In a 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. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chili peppers, chili powder, basil, cumin and black pepper. Transfer to a 8 x 8 inch casserole dish.
3. Bake, covered, in a 425 degree oven for 25 minutes. Uncover and sprinkle with cheese. Let stand about 5 minutes or until cheese melts.
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