My family and I love this recipe Tasty and easy
- 2 cups water
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
- 1 teaspoon dried basil crushed
- 1 1/2 teaspoons chili powder
- 1/2 cup chopped onion (1 medium)
- 1 6.9 ounce package chicken-flavored rice and vermicelli mix
- 1 14 ounce can chicken broth
- 2 cups chopped cooked chicken or turkey
- 1 cup chopped seeded tomatoes (2 medium)
- 3 tablespoons canned diced green chile peppers drained
- 1/8 teaspoon ground cumin
- 1/2 cup shredded cheddar cheese (2 ounces)
- Carbohydrate 32.0906943134615 g
- Cholesterol 50.9541666666667 mg
- Fat 10.8269210525641 g
- Fiber 1.70852287679245 g
- Protein 19.4064873403846 g
- Saturated Fat 3.88963311666667 g
- Serving Size 1 1 serving (258g)
- Sodium 912.910163333333 mg
- Sugar 30.3821714366691 g
- Trans Fat 1.43249599589744 g
- Calories 300 calories
Step-by-step
- In a medium 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. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
- Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Package instructions for rice and vermicelli blends rarely account for the moisture retention capacity of added proteins and vegetables. When chopped chicken and fresh tomatoes enter the equation, extra liquid management becomes crucial to prevent a mushy texture. Sautéing the dry vermicelli and rice grains in olive oil coats the starch in fat, slowing down water absorption and preserving individual grain integrity during the initial twenty-minute simmer. Because the liquid does not fully absorb before baking, residual moisture transfers into the casserole dish where dry heat thickens the mixture rather than dehydrating it. Baking at 425 degrees Fahrenheit accelerates starch gelatinization without prolonged exposure that toughens lean poultry fibers. Shredded cheddar added during the final five-minute resting period melts evenly from residual thermal energy without releasing its emulsion of fat into an oily puddle. This specific thermal window also allows starches to retrogradely set, which yields clean sliceable portions rather than a loose porridge. When utilizing this method for second-day transformations, cooked turkey can substitute for chicken at a one-to-one mass ratio without altering the broth volume. Leftovers maintain safe structural integrity for up to four days when stored in an airtight container below 40 degrees Fahrenheit, and reheating individual portions benefits from a splash of water to reconstitute the gelatinized starch matrix.
