Ingredients: 1/2 cup chopped onion (1 medium) 1 tablespoon olive oil 1 6.9 ounce package chicken-flavored rice and vermicelli mix 1 14 ounce can chicken broth 2 cups water 2 cups chopped cooked chicken or turkey 1 cup chopped seeded tomatoes (2 medium) 3 tablespoons canned diced green chile peppers, drained 1 teaspoon dried basil, crushed 1 1/2 teaspoons chili powder 1/8 teaspoon ground cumin 1/8 teaspoon black pepper 1/2 cup shredded cheddar cheese (2 ounces) Directions: 1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed). 2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole. 3. Bake, covered, in a 425 degrees F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 (1 Cup) Servings Nutritional Info Per Serving: 280 Calories, 10 g Fat, 28 g Carbs, 2 g Fiber, 20 g Protein
