Directions:
- Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 588.38 Kcal (2463 kJ) | ||
| Calories from fat | 290.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.28g | 50% | |
|---|---|---|---|
| Cholesterol | 48.8mg | 16% | |
| Sodium | 1377.43mg | 57% | |
| Potassium | 599.78mg | 13% | |
| Total Carbs | 60.64g | 20% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 20.64g | 41% | |
| Vitamin C | 5.5mg | 9% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 3.1mg | 17% | |
| Calcium | 77.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 139.73 Kcal (585 kJ) | ||
| Calories from fat | 69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 50% | |
|---|---|---|---|
| Cholesterol | 11.59mg | 16% | |
| Sodium | 327.11mg | 57% | |
| Potassium | 142.43mg | 13% | |
| Total Carbs | 14.4g | 20% | |
| Sugars | 1.27g | 21% | |
| Dietary Fiber | 1.59g | 27% | |
| Protein | 4.9g | 41% | |
| Vitamin C | 1.3mg | 9% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.7mg | 17% | |
| Calcium | 18.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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