In large skillet over medium heat, sauté rice-vermicelli mix as package directs. Slowly stir in 2 cups water, seasonings and basil.

Place chicken over rice; bring to a boil. Cover; reduce heat to low. Simmer 15 minutes; stir. Top evenly with tomato and green onions. Return cover and continue to cook 3 to 5 minutes or until heated through. Sprinkle with cheese.