Ingredients

• 1/2  cup chopped onion (1 medium)
• 1  tablespoon olive oil
• 1  6.9-ounce package chicken-flavored rice and vermicelli mix
• 1  14-ounce can chicken broth
• 2  cups water
• 2  cups chopped cooked chicken or turkey
• 1  cup chopped seeded tomatoes (2 medium)
• 3  tablespoons canned diced green chile peppers, drained
• 1  teaspoon dried basil, crushed
• 1-1/2  teaspoons chili powder
• 1/8  teaspoon ground cumin
• 1/8  teaspoon black pepper
• 1/2  cup shredded cheddar cheese (2 ounces)

Directions

1. 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).

2. 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.

3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions: Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.