Chili Brown Rice With Chicken, Black Beans And Olives

• 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
• grated cheddar cheese (optional) or monterey jack pepper cheese, chopped red onion, for garnish (optional)

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.

olive oil, brown rice, chili powder, ground cumin, oregano, water, chunky salsa, salt, black beans, chicken, corn, black olives, avocado, fresh cilantro, lime, fresh ground pepper, cheddar cheese

Taken from www.food.com/recipe/chili-brown-rice-with-chicken-black-beans-and-olives-349860 (may not work)