INGREDIENTS
2 tbsp
butter
20 ozs
chicken thighs
1/2 tsp
salt
1/4 tsp
pepper
1/2 cup
onion
2 cloves
garlic
32 ozs
carton chicken broth
14 1/2 ozs
canned tomatoes
1 tsp
chili powder
1/2 tsp
ground cumin
3 ozs
converted rice
4 1/2 ozs
old el chiles
1 cup
kernel corn
1 strips
mexican cheese blend