Chicken and Rice casserole

For whatever reason, I wanted tex-mex food this entire weekend.  This was perfect for my craving.  It's a little higher in calories that I normally prefer but, it was too good to pass up.  I really enjoyed this.  It was filling and so delicious.

Recipe from Better Homes & Gardens
Yields 12 servings
294 calories per serving

INGREDIENTS

1 c onion, chopped

2 tbsp olive oil

1 pkg chicken-flavored rice-vermicelli mix

1 c brown rice

28 oz chicken broth

2.5 c water

4 c chicken, chopped

4 medium tomatoes, diced

4 oz diced green chilies, drained

2 tsp basil

1 tbsp chili powder

1/4 tsp ground cumin

1/4 tsp pepper

1 c reduced fat cheddar cheese, shredded

DIRECTIONS

Preheat oven to 425.

In a large saucepan, cook onion in olive oil until tender.

Stir in rice-vermicelli mix (including seasoning package) and brown rice.

Cook & stir for 2 minutes.

Stir in broth & water.

Bring to a boil, reduce heat, & simmer for 20 minutes.

Transfer to a very large mixing bowl.

Stir in chicken, tomato, chilies, basil, chili powder, cumin, & pepper.

Transfer to casserole dish & cover with aluminum foil.

Bake for 20 minutes.

Uncover, top with cheese, & bake for 5 more minutes.