Chili Brown Rice With Chicken, Black Beans And Olives - cooking recipe

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

Preparation

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.