A package of rice and vermicelli mix gets the flavors hopping in this crowd-pleaser. The supportive cast of ingredients, including chile peppers, chili powder, and cumin, contributes to the potent Tex-Mex flavor.
Preheat oven to 425 degrees F. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including contents of the seasoning packet). Cook and stir for 2 minutes. Stir in broth and the water. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, chili powder, basil, cumin, and black pepper. Transfer to an ungreased 2-quart casserole.
Bake, covered, about 25 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.