1 can (14.5 ounces) whole peeled tomatoes, cut up
1-1/2 cups chicken broth
1 medium onion, chopped
1 tablespoon canola oil
1 cup brown or wild rice
1 teaspoon garlic powder
1 cup sour cream
1 can (4 ounces) diced green chilies
1-1/2 cups grated Monterey Jack cheese

Directions
Drain tomatoes, reserving juice. Add reserved juice to broth to make 2-1/2 cups liquid; set aside. In medium saucepan, sauté onion in oil until tender. Add tomato-broth mixture, tomatoes, rice, and garlic powder. Bring to a boil; reduce heat, cover and simmer 25 minutes or until all liquid is absorbed. In small bowl, combine sour cream and chilies. In 1-1/2 quart casserole, layer 1/2 of prepared rice, 1/2 of sour cream mixture and 1/2 of cheese. Repeat layers. Bake, uncovered, in 350 F. oven 20 minutes or until bubbly.

Top casserole with avocado if so desired for extra kick.

Serves 6