- Heat oven to 350°F.
- Bring chicken broth to a boil in a large saucepan. Stir in rice and butter; turn heat to low and simmer until liquid has been absorbed.
- Stir in Margaret Holmes Tomatoes, Okra and Corn (do not drain) along with grated cheese and cream of chicken soup (mix well to blend).
- Transfer to a 2 quart baking dish and sprinkle with French's French Fried Onions. Bake for 20-25 minute until onions start to crisp.
Note: A vegetarian version of this dish can be made by using vegetable broth (in place of chicken broth) and cream of celery soup (in place of cream of chicken).