Clean and cut chicken into bite size pieces. Heat butter in deep vessel and brown chicken. Add rice, broth, chilly powder and salsa and bring to boil. Reduce heat and cook covered on low heat till rice is done. Mix in beans and adjust taste by adding salt and pepper if required. Put rice chicken mix in the center of tortia, fold in two sides and roll it and secure it with toothpick. Heat oil and deep fry rolled up tortias. Drain and serve with Salsa, sour cream and cilantro.