Chili Brown Rice With Chicken, Black Beans and Olives |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I loved the combination of ingredients and the fiber content. An easy to make mexican meal made in one dish. I think this could easily be made into a OAMC meal either cooked and frozen, or made as a dump meal. Ingredients:
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) |
Directions:
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.
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