1/2 c chopped onion (1 medium)
1 T olive oil
1 6.9 oz package chicken-flavored rice and vermicelli mix
1 14 oz can chicken broth
2 c water
2 c chopped cooked chicken or turkey
1 c chopped seeded tomatoes (2 medium)
3 T canned diced green chile peppers, drained
1 t dried basil, crushed
1 1/2 t chili powder
1/8 t ground cumin
1/8 t black pepper
1/2 c shredded cheddar cheese
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).
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.
Bake covered, in a 425 degree oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Make Ahead Directions: Prepare as above through transfering to a casserole dish, cover and chill for up to 24 hours. Bake covered, in a 425 degree oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.
Time: 75 minutes Serves: 6
This is a great dish to make the night before. The original recipe can be found at: http://www.bhg.com/recipes/ recipedetail.jsp?recipeId=R087329.