Tex-Mex Chicken 'n' Rice Casserole

• 1 cup chopped onion
• 2 tablespoons brummel & brown margarine
• 1 (6 5/8 ounce) packageregular chicken rice pilaf mix
• 1 cup long-grain rice
• 2 (14 ounce) cans fat-free chicken broth
• 2 12 cups water
• 4 cups cooked chicken or 4 cups turkey
• 4 medium tomatoes, chopped
• 1 (4 ounce) candiced green chili peppers, drained
• 2 teaspoons dried basil, crushed (or 2 T, snipped)
• 1 tablespoon chili powder
• 1 teaspoon cumin seed, crushed (or 1/4 t. ground)
• 14 teaspoon pepper (or 1/8 t.)
• 1 cup shredded low-fat cheddar cheese

1. In a 3-quart saucepan, cook onion in hot margarine until tender.
2. Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
3. Cook and stir for 2 minutes more.
4. Stir in broth and water.
5. Bring to boiling; reduce heat.
6. Cover and simmer 20 minutes (liquid will not be fully absorbed).
7. Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
8. Transfer to a 3-quart casserole.
9. Bake, covered, in a 425 degree oven for 20 minutes.
10. Uncover; sprinkle with cheese.
11. Bake for 5 minutes more.

onion, brown margarine, chicken rice, longgrain rice, chicken broth, water, chicken, tomatoes, green chili peppers, basil, chili powder, cumin, pepper, cheddar cheese

Taken from www.food.com/recipe/tex-mex-chicken-n-rice-casserole-66265 (may not work)