Tex-Mex Chicken 'n' Rice Casserole

A nice meal for the weekend when you don't want to spend time cooking.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup  chopped onion
• 2  tablespoons  brummel & brown margarine
• 1 (6 5/8ounce) package  regular  chicken rice pilaf mix
• 1  cup long-grain rice
• 2 (14 ounce) cans fat-free chicken broth
• 2 1⁄2 cups water
• 4  cups  cooked chicken or 4  cups turkey
• 4  medium tomatoes, chopped
• 1 (4 ounce) can  diced green chili peppers, drained
• 2  teaspoons dried basil, crushed (or 2 T, snipped)
• 1  tablespoon chili powder
• 1  teaspoon cumin seed, crushed (or 1/4 t. ground)
• 1⁄4 teaspoon pepper (or 1/8 t.)
• 1  cup  shredded low-fat cheddar cheese

Directions

1. In a 3-quart saucepan, cook onion in hot margarine until tender.
2. Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
3. Cook and stir for 2 minutes more.
4. Stir in broth and water.
5. Bring to boiling; reduce heat.
6. Cover and simmer 20 minutes (liquid will not be fully absorbed).
7. Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
8. Transfer to a 3-quart casserole.
9. Bake, covered, in a 425 degree oven for 20 minutes.
10. Uncover; sprinkle with cheese.
11. Bake for 5 minutes more.