Mexican Enchilada Soup with Chicken and Brown Rice

Ingredients

• 1 cup uncooked Mahatma® Whole Grain Brown Rice
• 3 cups chicken broth
• 1 lb (15 oz) jar chunky garden vegetable pasta sauce
• 1 (10 oz) can mild red enchilada sauce (medium for more heat)
• 1 ½ cups shredded rotisserie chicken
• Shredded Cheddar cheese