Heat oven to 350°F. In 2-quart saucepan, combine rice, seasoning packet, water and margarine. Bring to a boil over high heat. Reduce heat to low; cover and simmer 5 minutes or until water is absorbed.
Spread cooked rice in bottom of ungreased 8-inch square (2-quart) baking dish or 1 1/2-quart casserole; sprinkle with half of the cheese. Sprinkle bread crumbs over cheese; top with tomato and artichokes.
In small bowl, combine mayonnaise, sour cream, onions and 1 tablespoon of the parsley; spoon evenly over artichokes. Top with remaining cheese.*
Bake at 350°F. for 25 to 35 minutes or until casserole is thoroughly heated and cheese is melted and bubbly. Garnish with remaining parsley and reserved tomato.