1 chicken
2 bouillon cubes
1 c. UNCLE BEN'S® rice
2 c. water
1/4 tsp. salt
1 onion
1/4 c. butter
1 (2 oz.) jar pimientos
1 (4 oz.) can green chilies
1/2 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 can cream of chicken soup
1 c. sour cream
1/4 c. chicken broth
8 oz. Monterey Jack cheese, grated
8 oz. cheddar cheese, grated

Boil chicken with bouillon cubes and chop. Cook rice in salt and water just until tender. Saute onions in butter; add garlic, cumin and chili powder.

In saucepan heat soup, broth and sour cream; add Monterey Jack cheese. Stir until cheese melts and add onion mixture. Spray 3 quart casserole dish with cooking spray. Put rice in bottom of dish, add chopped chicken and top with soup mixture. Bake at 350 degrees about 20 minutes until hot through and through. Add grated cheddar cheese and return to oven for 5 minutes until cheese melts. Serves 6.