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

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.

2. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.

3. Stir in broth and water.

4. Bring to boiling; reduce heat.

5. Cover and simmer for 20 minutes (liquid will not be fully absorbed).

6. Transfer the rice mixture to a large bowl.

7. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper.

8. Transfer to a 2-quart casserole.

9. Bake, covered, in a 425 degrees F oven for 25 minutes.

10. Sprinkle with cheese. Let stand for 5 minutes before serving.

Bon Appetit!