• Cooking Time: 25 minutes
• Servings: 6 to 8
• Preparation Time: 20 minutes
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 package chicken-flavored rice and vermicelli mix
• 1 14-ounce can chicken broth
• 1 cups water
• 2 cups chopped cooked chicken
• 2 14-ounce cans diced tomatoes
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon ground cumin
• shredded cheddar cheese

1. In a 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 o boiling; reduce heat.
5. Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
6. Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chili powder, basil, cumin, and 1/8 teaspoon black pepper.
7. Transfer to a 2-quart casserole dish.
8. Bake in a 425 degree oven for 25 minutes.
9. Remove and sprinkle with cheese.

One of my absolute favorites. Extremely easy and tasty.