Ingredients:

If you wish, use leftover Pepper-Lime Chicken (page 467) for the cooked chicken in this crowd-pleasing casserole.

Prep: 20 minutes.   Bake: 25 minutes.   Over: 425F.  Stand: 5 minutes.   Makes: 6 servings

• 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
• 1 cup choppped, seeded tomato (2 medium)
• 3 tablespoons canned diced green chile peppers, drained
• 1 1/2 teaspoons chili powder
• 1 teaspoon dried basil, crushed
• 1/8 teaspoon ground cumin
• 1/2 cup shredded cheddar cheese (2 ounces)
  

Directions:

1. In a saucepan, cook onion in hot oil over medim heat until tender.  Stir in rice and vermicelli mix (including seasoning pacakge); cook and stir for 2 minutes.  Stir in broth and water.  Bring to boil; reduce heat.  Simmer, covered, for 20 minutes (liquid will not be fully absorbed.)
2. Transfer rice mixture to a large bowll.  Stir in chicken, tomato, chile peppers, chili powder, basil, cumin, and 1/8 teaspoon black pepper.  Transfer to a 2-quart casserole.
3. Bake, covered, in a 425F oven for 25 minutes.  Uncover and sprinkle with cheese.  Let stand about 5 minutes or until cheese melts.

Make-ahead directions:  Prepare as above through step 2.  Cover and chill for up to 24 hours.  Bake, covered, in a 425F oven about 40 minutes, or until heated through.  Uncover and sprinkle with cheese.  Let stand for 5 mintues.

Yield:

Per cup: 280 cal., 10g total fat (4g sat. fat), 52mg chol, 931mg sodium, 28g carbo., 2g fiber, 20g pro. Daily values: 13% vit. A, 11% vit. C, 10% calcium, 11% iron. Exchanges: 2 starch, 2 lean meat, 1/2 fat.