Friday, June 1, 2012

Low Fat Tex-Mex Chicken and Rice

This is what we had for dinner last night - it was very good. This did not taste "low fat" at all - definitely a keeper!! We ate it with tortilla chips and ate it like it was a dip. Six Sisters recommends eating the leftovers inside a tortilla - we may be trying that for lunch today ;)

Low Fat Tex-Mex Chicken and Rice Casserole
(Recipe from

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, chile peppers, chili powder, basil, cumin and black pepper.  Transfer to a 2-quart 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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