1. In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened. 2. Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally. 3. Reduce heat to low, cover and cook till rice is tender, about 30 minutes. 4. Stir in beans and corn and continue cooking, covered, until beans and corn are heated. 5. Just before serving, stir in cheese. If needed, stir in some more of the chicken broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
