Ingredients
1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)
Directions
Preheat oven 425 degrees F.
Cook onion in hot oil over medium heat until tender n a medium saucepan.
Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper.
Bake (covered) about 25 minutes.
Stir in rice and vermicelli mix with contents of the seasoning packet.
Cook while stirring for 2 minutes.
Add in broth and the water. Bring to a boil . . . reduce heat.
Simmer (covered) for 20 minutes. Please note: liquid will not be fully absorbed
Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper.
Transfer to an ungreased 2-quart casserole.
Bake (covered) about 25 minutes.
Uncover and sprinkle with cheese, let stand for 5 minutes before serving.
Source: Better Homes and Gardens (BHG.com)
