Mexican Casserole (Chicken, Turkey or Beef)

1/2 cup  chopped onion (1 medium)

1 tablespoon  olive oil

1 6.9-ounce package  chicken-flavored rice and vernicelli mix

1 14-ounce can  chicken broth

2 cups  water

 2 Cups of  cooked chicken, turkey or beef

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

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 F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

Make Ahead Directions

Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 425 degree F oven about 40 minutes or until heated through. Uncover and sprinkle with cheese. Let stand for 5 minutes before serving.