TEX-MEX CHICKEN RICE CASSEROLE

Tex-Mex Chicken Rice Casserole image

This chicken and rice casserole gets its kicked-up Tex-Mex appeal from taco seasoning, fresh cilantro and chopped jalapeño peppers.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

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Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, chopped
1 cup long-grain white rice, uncooked
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup water
2 cups chopped cooked chicken
2 tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
2 fresh jalapeño peppers, seeded, chopped
1/8 tsp. black pepper
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Steps:

Heat oven to 425°F.
Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.

Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 20 g