Chili Brown Rice With Chicken, Black Beans And Oliv

Name: Chili Brown Rice With Chicken, Black Beans And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

1265

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups brown rice, 2 teaspoons chili powder (up to 2 tablespoons or to taste), 1 teaspoon ground cumin, and more.

Yes, Chili Brown Rice With Chicken, Black Beans And Olives falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Brown Rice With Chicken, Black Beans And Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions