2 lbs. boneless chicken
1 1/2 lbs. cubed stew beef
6 c. water
1/2 tsp. black pepper
3 tsp. salt
16 oz. canned, chopped tomatoes
16 oz. canned cream-style corn
2 med. potatoes, diced
2 onions, med., chopped
1/2 c. uncooked rice
Pinch of cayenne

In large pot combine chicken, beef, and water. Bring to a boil. Skim froth from top, add salt and pepper. Cover and cook over low heat for 1 hour. Remove meat and chicken, pour off all but 2 cups of broth. Return meat and chicken. Add tomatoes, corn, potatoes, rice, onion and cayenne. Cover and cook over low heat for 45 minutes or until beef is tender. Serves 6 to 8.