Mexican  Corn  and  Rice  Casserole

Ingredients:

1 cup onion (chopped)

15 or 12 ozs corn

1 tbsp cilantro (14 cup fresh coriander)

2 tbsps butter

2 cups long grain white rice

6 ozs chicken (chopped)

14 ozs tomatoes (drain them and save the juice)

4 ozs green chilies (drained with juice saved)

15 ozs pinto beans

1 cup cheddar cheese

1 tsp thyme

1 garlic clove (chopped)

12 cup water

salt

pepper

seasoning

Method:

1	In large pot, melt butter and saute  onions, corn, cilantro and chicken over medium heat.
2	Once the onions are semi transparent, add rice and seasoning.
3	Drain beans and rinse them well, discarding the juice.
4	Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
5	Add  tomato and chili juice to equal 3 cups of water. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
6	Leave for about five minutes to set and cool, then serve.