Mexican Chicken & Rice   Recipe Number: 1106255116 Contributor: Linda Dufresne Serves: 8 Calories Per Serving: NA Preparation Time: NA Difficulty: Easy Ingredients: 1 3-lb chicken 2 chicken bouillon cubes 1 cup Uncle Ben's rice 2 cups water 1 onion, chopped 1/2 cup margarine 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1 teaspoon chili powder 1 (2 oz) jar pimientos 1 (4 oz) can green chillies 1 can cream of chicken soup 1/2 cup chicken broth 1 cup sour cream 8 oz Monterey Jack cheese, grated 8 oz Cheddar cheese, grated Cooking Instructions: Stew chicken with bouillon cubes; remove bones and chop into bite-size pieces. Cook rice in water just until tender. Saute onions in margarine; then add garlic, cumin, chili powder, pimientos, and green chilies. Set aside. In saucepan, heat chicken soup, broth, and sour cream; then add Monterrey 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° for about 20 minutes until heated through. Add grated Cheddar chees and return to oven for 5 minutes until cheese melts.