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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.
Servings: 4 -6
- 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