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  • Writer's pictureJenn Clayton

Tex-Mex Chicken & Rice

Easy busy weekend or weeknight recipe! so full of flavor! A must make recipe!

This fills you up without that heavy feeling! Reminds me of a deconstructed burrito!

Full recipe in video below!


  • ½ onion chopped

  • 1 box chicken flavored rice and vermicelli mix

  • 14 ounces chicken broth - 1 can

  • 2 cups water

  • 3 boneless, skinless chicken breasts, tenderloins or ground cooked

  • 2 tomatoes chopped and seeded

  • 4 ounces mild diced green chilis 1 can, drained

  • 1 package taco seasoning

  • ½ cup light shredded cheese

  • In a saucepan cook onion in hot oil over medium heat until tender.

  • Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.

  • Stir in broth and water. Bring to boiling; reduce heat.

  • Simmer, covered, for 20 minutes (liquid will not be fully absorbed).

  • Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.

  • Transfer to a 8 x 8 inch casserole dish.

  • Bake, covered, at 425 degree oven for 25 minutes.

  • Uncover and sprinkle with cheese.

  • Let stand about 5 minutes or until cheese melts.

6 Servings:

193 Calories

Recipe inspiration from

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