Chili Brown Rice With Chicken, Black Beans and Olives

Name: Chili Brown Rice With Chicken, Black Beans and Olives
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
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)

Submitted by Amy in Kansas

"A recipe posted in the 01/14/09 edition of the Wichita Eagle. 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."

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Ready In:: 1hr 25mins
Ingredients:: 17
Serves:: 6-8

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)

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.

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Reviews

This was delicious and fairly easy to make. I changed a couple of things. I added more chicken and I sauted onions and garlic to add with the chicken. I also added a sliced green pepper at the time I added the rice. I didn't have the canned items but made frozen southwestern corn/beans/peppers/onions mix on the side. The only thing I would do different next time is add more chili powder and turn the stove up a little. I had cooked the brown rice for an hour on low and it still hadn't absorbed the water. I turned it up to med/low and cooked another half hour. I think it would have been on time if I had put it at med/low to begin with. Thanks for what is a favorite recipe!!

danah
I loved this and it was really simple. I used white rice because I didn't have any brown on hand, and it reduced the simmer time by about 25 minutes so be careful not to burn if you do the same. Definitely had to add more salsa at the end because it got really dry. I also increased the chili powder to 3 tsps. but will probably add more next time. My DH likes a lot more spice. Thanks for a great recipe!

kelly.lawver