Mexi Chicken and Rice Casserole

We love serving mexican food in our home. This is a recipe that our children enjoy too because it's not too spicy.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  cup red onion, chopped
• 1  tablespoon olive oil
• 7  ounces  chicken rice-a-roni
• 1⁄3 cup long grain rice, uncooked
• 1 (14 ounce) can chicken broth
• 2  cups water
• 2  cups  cooked chicken, chopped
• 1 (15 ounce) can stewed tomatoes
• 1 (4 ounce) can diced green chilies
• 1  tablespoon chili powder
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground pepper
• 1⁄8 teaspoon ground cayenne pepper
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon onion powder
• 1  cup sharp cheddar cheese, shredded
• 1  cup monterey jack cheese, shredded

Directions

1. In a large saucepan cook onion over medium heat until tender. Stir in long grain rice and chicken rice-a-roni (including seasoning packet). Cook and stir 2 minutes. Add chicken broth and water. Bring mixture to a boil. Then cover and reduce heat to a low simmer for 20 minutes (not all the liquid will be absorbed).
2. Pour rice mixture into a 3 quart casserole dish that has been sprayed with non-stick. mix in the chicken, stewed tomatos, green chiles, chili powder, cumin, pepper, cayenne, garlic powder and onion powder. Gently mix until well combined.
3. Sprinkle top of casserole with both cheeses. Bake uncovered 30 minutes until cheese is golden and bubbly.