Tex-Mex Chicken and Rice Casserole

First words out of S's mouth tonight when he tasted his dinner, "this is amazing."  Thank you Better Homes and Gardens!

• 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 or turkey
• 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) 

1. 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). 

2. 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. 

3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.