TEX-MEX CHICKEN & RICE

TEX-MEX CHICKEN & RICE 1 pkg (about 7 oz) Rice-a-Roni chicken flavor ½ cup chopped onion 1 tbs olive oil 3½ cups hot water 2 chicken stock cubes 2 large Roma (plum) tomatoes, seeded and diced 1 can (4 oz) diced green chiles 1½ tsp chili powder 1 tsp basil pinch cumin 2 cups cooked chicken, diced 1 cup shredded cheddar cheese Garnish: 2 cups grape tomatoes, cut in half 5-6 cilantro leaves In a large, deep saucepan, heat oil over medium heat. Add onion and cook until tender. Add the Rice-a-Roni along with the seasoning package. Cook, stirring frequently, until vermicelli begins to brown. Add hot water and stock cubes; stir and bring to boil. Reduce heat, cover and simmer for 20 minutes. NOTE: the water will not be completely absorbed. Preheat oven to 425 degrees F. Add the chili powder, green chiles, basil, Roma tomatoes, cumin and chicken to the rice. Mix well and turn into an ungreased 11 x 7-inch baking pan. Cover with aluminum foil and bake for 25-30 minutes. Remove from oven and remove foil. Spread cheese on top of rice. Garnish with tomatoes and cilantro. Serves 4-6