2teaspoonsdried basil(can use 2 T fresh basil instead)
¼teaspoon black pepper
1cupshredded cheddar cheese
In 3-qt saucepan, cook onion in butter or oil until tender. Stir in rice-vermicelli mix with seasoning packet and uncooked rice. Cook and stir for another 2 minutes. Add chicken broth and bring to boil. Reduce temperature; cover and simmer 20 minutes. (Liquid won't be fully absorbed.)
Heat oven to 425 degrees.
Transfer mixture to large mixing bowl. Add chicken or turkey, tomato, chili peppers, basil, chili powder, and pepper. Transfer to 3 qt casserole dish.
Bake, covered for 20 minutes. Uncover; sprinkle with cheese. Bake an additional 5 mintues or until cheese melts.