Tex Mex Chicken and Rice Casserole

INGREDIENTS

1 cup

chopped onions

2 tbsp

salted butter

1 8 ounce package

chicken-flavored rice mix with vermicelli

1 cup

long grain white rice

2 14 ounce cans

chicken broth

2 1/2 cups

water

to 4 cups cooked, chopped chicken breasts

medium tomatoes, chopped

1 4 ounce can

drained, diced green chiles

2 tsp

dried basil, crushed

1 tbsp

chili powder

1/2 tsp

ground cumin

1/4 tsp

pepper

1 cup

shredded cheddar cheese

guacamole, sour cream and lime wedges, for serving (optional)