Easy Sunday Dinner

Today has been a day of thunderstorms and laundry, so I wanted something easy to cook for dinner that would give us plenty of leftovers for lunches during the week.  A few weeks ago, I came across this recipe on pinterest via Six Sisters and Better Homes and Gardens.  It was easy and tasty, plus a complete bonus that it was low fat!

Here is the recipe:

Low-Fat Tex Mex Chicken and Rice Casserole
(Makes about 8 servings, depending on portion size.)

You will need:

1 medium onion chopped
1 Tbsp. olive oil
1 package chicken-flavored rice and vermicelli mix
1 14 oz. can chicken broth (fat free or low sodium)
2 C. water
2 C. cooked chicken (I used an already made rotisserie chicken)
2 medium chopped, seeded tomatoes
1 8oz. can diced green chile peppers, drained
1 1/2 tsp. chili powder
1 tsp. dried basil
1/8 tsp. ground cumin
1/8 tsp. black pepper
1/2 C. shredded cheddar cheese

1.  Heat oil in a sauce pan until warm.  Add in onion and cook on medium until tender.  Stir in the rice and vermicelli mix with the seasoning.  Cook for about 2 minutes until it starts to brown.  Add in water and broth.  Bring to a boil, then reduce heat.  Cover and let simmer for about 20 minutes.  (Liquid will not be fully absorbed.)

2.  Transfer rice to a 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 on cheese.  Let stand for about 5 minutes or until cheese melts.

ENJOY!










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