In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.

Slowly stir in 2 cups water, Special Seasonings and basil. Bring to a boil. Place chicken over rice. Reduce heat to low. Cover; simmer 10 minutes.

Stir in broccoli and tomato. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Sprinkle with cheese. Cover; let stand 3 minutes or until cheese is melted.