Recipe: Tex-Mex Chicken & Rice Casserole

  • Tex-Mex Chicken and Rice Casserole recipe a tasty twist on classic comfort food.

    This is one of my favorite dishes to make. It’s a huge casserole dish so typically, Jason and I can have 2 large bowls, each, for dinner and then we have enough leftovers to bring lunch for each of us in a tupperware! It’s definitely awesome and tastes SO good.

    tex-mex-casserole

    Ingredients

    • 1 medium to large onion
    • 1 box of chicken flavored rice & vermicelli
    • 2 large chicken breasts
    • 2 cups of chicken broth
    • 1 3/4 cups of water
    • 1 can of diced tomatoes
    • 1 small can of chopped green chiles
    • 1 teaspoon of cumin
    • 1 1/2 teaspoon of chili powder
    • 2 dashes of cayenne pepper
    • Handful of shredded cheese
    • Salt
    • Pepper

    Instructions

    1. Dice the onion and put it in a skillet.
    2. Cut up the chicken into cubes and set aside.
    3. Put the skillet with the onions on the stove and drizzle some olive oil and cook until tender. Salt & pepper to taste.
    4. Once onions are tender, pour in the box of rice & vermicelli, including the seasoning packet.
    5. Stir for 2 minutes then pour in the chicken broth and water.
    6. Bring to a boil then bring down to a simmer and cover for 20 minutes.
    7. While the rice mixture is cooking, in another skillet, cook the chicken halfway. They will finish cooking in the oven. While I cook the chicken, I add a couple shakes of cayenne pepper. Warning: cayenne pepper is VERY spicy and the longer it cooks, it gets spicier. I think 2 shakes/taps are good enough because you still have the chili powder to add later.
    8. Preheat the oven to 425 degrees.
    9. After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), pour in the chicken.
    10. Add the cumin, tomatoes, green chiles and chili powder.
    11. Stir it all together.
    12. In a large casserole dish, pour everything in it.
    13. Put in the oven for 25 minutes, covered.
    14. After 25 minutes, uncover the casserole and sprinkle cheese on top and let it melt.
    15. Wait a few minutes to serve it, unless you like it runny. If you wait, the liquid will sop up and the casserole will have a thicker consistency. However, if you’re like us, we couldn’t wait so we dug right in :)
    16. Serve!

    tex-mex ingredients

    I hope you make this dish, as it’s really simple to make, and it’s so delicious and flavorful.

    Always,
    Julie

  • 2 Comments
    Julie Wampler of Table for Two
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    Comments

  • Miranda says:

    Do you drain the tomato and green chilies?

    • Julie says:

      No, I didn’t.

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