2 (10 1/2 ounce) cans condensed chicken broth
1 (14 1/2 ounce)can Italian style stewed tomatoes,drained, chopped (reserving liquid)
2 tablespoons olive oil
2 cups uncooked long grain rice (not converted)
1/2 cup chopped onion
4 large garlic cloves minced
2 teaspoons chili powder
1/2 teaspoon ground red pepper (cayenne) if desired
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 (4 1/2 ounce) jar sliced mushrooms drained
1 (11 ounce) can niblets corn drained
3 cups cubed cooked chicken
8 ounce (2 cups) shredded Monterey Jack cheese
8 ounce (2 cups) shredded Cheddar cheese
3/4 cup dairy sour cream
1/4 cup chopped green onions
In 4 cup measuring cup, combine chicken broth and tomato liquid.
Add enough water to make 3 2/3 cups; set aside.
Heat oil in 3 to 4 quart saucepan over medium heat.
Add rice, onion and garlic; cook and stir 3 to 5 minutes or until rice just begins to brown.
Stir in Chili powder, ground red pepper, basil and oregano.
Add broth mixture, tomatoes and mushrooms; stir well and bring just to a boil.
Reduce heat; cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
Do not remove cover during cooking.
Preheat oven to 350 degrees. Lightly grease 13 x 9 inch baking dish or pan.
Add chicken and corn to rice mixture; stir gently.
Spoon into greased baking dish; gently pat down lightly.
Sprinkle with cheeses; cover with foil.
Bake for 30 to 35 minutes or until thoroughly heated.
Cut into squares.
Top each serving with tablespoonful of sour cream and teaspoonful of chopped green onions and chopped tomatoes.