Tex Mex Chicken N' Rice Casserole

As I type this, hubby is flipping around the channels. (a guy? Remote control? What?)

He settled on The Witches of Eastwick.
O..M...G...
I haven't seen this movie since I was many years younger.
Only read the book for the first time in the last 3 years.

The girl child is in her room putting laundry away...and I think I will have him change the station when she comes back in.
Seriously, I was so young.
I am blushing now.
The thought of watching this with her doesn't sit well with me.
Just because her age says adult, she's still my little peanut

:::sigh:::

On the plus side, such a phenomenal cast!

Ingredients:

1 Cup chopped onion

1 Tbsp butter

1 (7 oz) package chicken flavored rice mix with vermicelli

1 Cup long grain rice (un cooked)

2 14.5 oz cans chicken broth

2.5 Cups water

4 Cups cooked cubed chicken

1 Can diced tomato

1 (4 oz) diced green chile peppers

2 Tsp dried basil

1 Tbsp chili powder

1 Tsp cumin

⅛ Tsp pepper

1 Cup cheddar

Directions:

1. In 3 qt saucepan, cook onion in butter until tender

2. Stir in rice-vermicelli mix, seasoning package, and un cooked rice. Stir and cook for 2 more minutes.

3. Stir in broth and water

4. Bring to boiling, cover, reduce heat, and simmer for 20 minutes

5. Transfer the rice mixture to a very large bowl.

6. Stir in chicken, tomato, chile peppers, basil, chili powder, cumin, and pepper

7. Transfer to a 3 quart casserole.

8. Bake, covered, in a 425 oven for 20 minutes.

9. Uncover, sprinkle with cheese, bake for 5 minutes more.

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