Mexican Chicken and Rice

Mexican Chicken and Rice 3 T. butter 1 small onion, chopped 2 cloves garlic, minced 1 3/4 C. chicken broth 1 C. long grain rice 3 C. cooked and shredded chicken 10 oz. diced tomatoes with green chilies 1 C. frozen whole kernel corn 1/4 C. salsa 1 tsp. Adobo seasoning with pepper 1/2 tsp. Mexican chili powder 1 C. shredded colby jack cheese Melt the butter in a skillet, add the onions and garlic and cook for 5 minutes. Pour into a mixing bowl and add the broth and rice to the same skillet, bring up to a boil and add to the bowl (this helps the rice pick of the flavors of the onion and garlic). Stir in the remaining ingredients, minus the cheese. Pour into a lightly greased 2.5 quart baking dish and cover tightly with tinfoil. Bake in a 350 degree oven for 1 hour. Uncover and taste the rice for doneness, return to the oven for 15 minutes, checking the rice again and fluffing it around. If rice is tender, top with cheese and return to the oven for 5-6 minutes to melt.