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