Chili Brown Rice With Chicken, Black Beans And Olives

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 cups brown rice
• 2 teaspoons chili powder (up to 2 tablespoons or to taste)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 5 cups water or 5 cups chicken broth
• 2 cups chunky salsa, plus more for serving
• 1/2 teaspoon salt
• 1 (15 ounce) can black beans, drained, rinsed
• 3 cups diced cooked chicken
• 1 cup corn (frozen preferably)
• 1/2 cup pitted black olives, halved if large
• 1 avocado, ripe, firm diced
• 1/2 cup chopped fresh cilantro
• 1 lime, juice of
• fresh ground pepper
• sour cream or grated cheddar cheese (optional) or monterey jack pepper cheese, chopped red onion, for garnish (optional)

Recipe

• 1 heat the oil in a dutch oven over medium heat; add the rice. toast, stirring occasionally, until aromatic, 2-3 minutes.
• 2 turn heat to low; push rice aside. stir in chili powder to taste, cumin and oregano; toast 15 seconds. gradually stir in water; stir in 2 cups of the salsa and the salt. taste; stir in more chili powder if you like. heat to a boil over high heat. cover; reduce heat to low. simmer until rice is tender and the liquid is absorbed, about 1 hour.
• 3 stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. cover; continue cooking 1 minute. turn off heat; let rest, covered, 4 minutes.
• 4 stir in avocado and cilantro. add lime juice, pepper and salt to taste, if needed. serve at the table with bowls of salsa, sour cream, cheese and onion.