Tex-Mex Chicken and Rice Casserole

From: Roommate

Ingredients:

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

Instructions:

1. In medium saucepan, cook onion in hot oil over medium heat until tender.

2. Stir in rice and vermicelli mix (including seasoning); Cook and stir for 2 minutes in broth and water.

3. Bring to boil; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed)

4. Transfer rice mixture to a large bowl.

5. Stir in chicken, tomatoes, chili peppers, basil, chili powder, cumin, and black pepper. Transfer to 2-quart casserole pan.

6. Bake covered in a 425 F oven for 25 minutes.

7. Sprinkle cheese over the top when finished baking.

8. Let stand five minutes before serving.