cooked and shredded 1/2 cup brown rice 10 ounces corn 1 teaspoon cumin 1 tablespoon chili powder 2 tablespoons picante sauce 1 can diced tomato :
15 1/2 oz 4 ounces green chiles -- chopped In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through.