Low Fat Tex-Mex Casserole

1/2 c. chopped onion (1 medium)
1 T. olive oil
1 package (6.9 ounce) chicken-flavored rice and vermicelli mix
14-ounce can chicken broth
2 c. water
2 c. chopped, cooked chicken
1 c. chopped, seeded tomato (2 medium)
1 can diced green chile peppers, drained
2 tsp. chili powder
1 tsp. ground basil
1/2 tsp. ground cumin
1/2 tsp.  black pepper
1/2 tsp. garlic salt
1 cup shredded cheddar cheese
***Preheat oven to 400 degrees***
1.  In a 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.
2.  Stir in broth and water.  Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
3.  Transfer the rice mixture to a large bowl.  Stir in chicken, tomato, chile peppers, and seasonings.  Transfer to a 2-quart casserole dish.
4.  Bake, covered,  for 25 minutes.  Uncover and sprinkle with cheese.  Let stand about 5 minutes or until cheese melts.

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