Chili Brown Rice With Chicken, Black Beans and Olives

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.

• Ready In: 1 hr 25 mins
• 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
•  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.