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Tex-Mex Chicken & Rice

Tasty and economical Tex Mex Chicken & Rice is a great low-fat family meal that satisfies.  A good way to get plenty of veggies into the kids too.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: chicken recipe, Tex-Mex
Servings: 4 -6
Calories: 298kcal


  • 1 7 oz Rice-a-Roni chicken flavor about
  • 1/2 cup chopped onion
  • 1 tbs olive oil
  • 3 1/2 cups hot water
  • 2 chicken stock cubes
  • 2 large Roma tomatoes plum tomatoes, seeded and diced
  • 1 4 oz diced green chiles
  • 1 1/2 tsp chili powder
  • 1 tsp basil
  • pinch cumin
  • 2 cups cooked chicken diced
  • 1 cup shredded cheddar cheese


  • 2 cups grape tomatoes cut in half
  • 5-6 cilantro leaves


  • In a large, deep saucepan, heat oil over medium heat. Add onion and cook until tender.
  • Add the Rice-a-Roni along with the seasoning package. Cook, stirring frequently, until vermicelli begins to brown. Add hot water and stock cubes; stir and bring to boil. Reduce heat, cover and simmer for 20 minutes. NOTE: the water will not be completely absorbed.
  • Preheat oven to 425 degrees F.
  • Add the chili powder, green chiles, basil, Roma tomatoes, cumin and chicken to the rice. Mix well and turn into an ungreased 11 x 7-inch baking pan. Cover with aluminum foil and bake for 25-30 minutes.
  • Remove from oven and remove foil. Spread cheese on top of rice. Garnish with tomatoes and cilantro.


Serving: 1person | Calories: 298kcal | Carbohydrates: 7g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 736mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1582IU | Vitamin C: 17mg | Calcium: 238mg | Iron: 1mg