Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.