Tex Mex Chicken and Rice Casserole

1 c. chopped onion

2 T. margarine, butter or olive oil

1 6.6 ounce package regular chicken-flavored rice-vermicelli mix

1 c. long grain rice

1 14-oz can chicken broth

2 ½ c. water

4 c. cooked chopped chicken

4 medium tomatoes, chopped (may substitute ½ c. petite diced tomatoes)

1 4-oz can diced green chilis, drained

2 t. basil

1 T. chili powder

¼ t. cumin

¼ t. pepper

1 c. shredded cheddar cheese

I a 3-quart saucepan, cook onion in hot margarine, butter or oil until tender. Stir in rice-vermicelli mix, including seasoning packet, and uncooked rice. Cook and stir for 2 minutes more. Stir in broth and water. Bring to boiling, reduce heat. Cover and simmer 20 minutes (liquid will not be fully absorbed) Transfer the mixture to a very large mixing bowl, stir in chicken, tomato, chili peppers, basil, chili powder, cumin, and pepper. Transfer to a 13 x 9 pan. Bake, covered in a 425 degree oven for 20 minutes. Uncover, sprinkle with cheese bake for 5 minutes more.

Make ahead tip" Prepare casserole, cover and chill up to 24 hours. Bake covered in 425 degree oven for 30 minutes. Uncover and sprinkle with cheese, bake 5 minutes more.