1 c Chopped onion

14 oz Canned chopped green chiles

drained 1/2 ts Ground cumin

1/2 ts Oregano

15 oz Tomato sauce

1/2 c Chicken broth

2 c Cooked chicken breast chunks

3 c Cooked rice

1 c Dairy sour cream

8 oz Cheddar cheese, shredded

(divided) 1 1/2 c Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in 1 1/2 quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine rice and sour cream in shallow greased 2 1/2 quart microproof baking dish. Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes. Each serving provides: * 499 calories * 23.9 g. protein * 28.8 g. fat * 37.3 g. carbohydrate * 1012 mg. sodium * 82 mg. cholesterol Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias