Recipe from Better Homes & Gardens
Yields 12 servings
294 calories per serving
1 c onion, chopped
2 tbsp olive oil
1 pkg chicken-flavored rice-vermicelli mix
1 c brown rice
28 oz chicken broth
2.5 c water
4 c chicken, chopped
4 medium tomatoes, diced
4 oz diced green chilies, drained
2 tsp basil
1 tbsp chili powder
1/4 tsp ground cumin
1/4 tsp pepper
1 c reduced fat cheddar cheese, shredded
Preheat oven to 425.
In a large saucepan, cook onion in olive oil until tender.
Stir in rice-vermicelli mix (including seasoning package) and brown rice.
Cook & stir for 2 minutes.
Stir in broth & water.
Bring to a boil, reduce heat, & simmer for 20 minutes.
Transfer to a very large mixing bowl.
Stir in chicken, tomato, chilies, basil, chili powder, cumin, & pepper.
Transfer to casserole dish & cover with aluminum foil.
Bake for 20 minutes.
Uncover, top with cheese, & bake for 5 more minutes.