In a 2-qt. casserole, combine rice with seasoning packet and water. Stir in mushrooms, artichoke hearts, pimientos and turkey. (Casserole may be covered and refrigerated for up to 24 hours). Cover with foil and bake 1 hour and 15 minutes or until liquid is absorbed.
Top with cheese. Bake at 350° F, uncovered, 5 to 10 minutes or until cheese is melted and golden brown.