Here's the recipe:
Preheat oven to 425 degrees.
1/2 c chopped onion (1 medium)
1 T olive oil
1 package (6.9 ounce) chicken flavored rice and vermicellin mix (like Rice-a-Roni)
14 ounce can of chicken broth
2 c water
2 c chopped, cooked chicken (I parboiled 2 chicken breasts)
1 c chopped, seeded tomato (2 medium)
3 T canned diced green chile peppers, drained (I just scooped out 3 T's from the can)
1 1/2 tsp. chili powder (I only used 1 tsp)
1 tsp dried basil, crushed (I just scooped out a tsp)
1/8 tsp ground cumin
1/8 tsp black pepper
1/2 c shredded cheddar cheese ( used 1/2 of a bag of Mexican blend cheese)
1. In a saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning packet), cook and stir for 2 minutes. Stir in broth and water. Bring to boiling, reduce heat. Simmer, covered for 20 minutes (liquid will not be fully absorbed).
2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, and seasonings. Transfer to a 2 quart casserole dish.
3. Bake, covered in a 425 degreen for 25 minutes. Uncover and sprinkle with cheese. Let stand for 5 minutes or until the cheese has melted.
I was afraid this would be too spicey for me, however it was not...Gerry would have liked more spice. I thought it needed some salt.
It was good and I will make it again.