1 c. uncooked rice
2 (10 oz.) cans chicken broth
3 c. sour cream
1 (2 oz.) jar pimento, drained
1 (7 oz.) can green chilies, drained, diced
Dash of Worcestershire sauce
1 lb. Monterey Jack cheese, shredded

Preheat oven to 325 degrees. Cook rice using package directions, substituting chicken broth for water. Combine sour cram, pimento, chilies and Worcestershire sauce in large bowl; mix well. Stir in cooked rice. Spoon into 9 x 12 inch glass baking dish. Sprinkle with cheese. Bake for 25 to 30 minutes or until bubbly and lightly browned. Yield: 6 servings.