This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.
1 T. minced garlic
1/2 c. red onion, chopped
1 c. bell pepper, diced
3 c. water
1 1/2 c. quick brown rice
1 c. cooked chicken, diced
1 c. tomato sauce
1 t. chili powder
1 t. cumin
Salt & pepper to taste
Shredded Mexican cheese
Pico de gallo
Optional garnishes: Cilantro & avocado
Preheat oven to 400.
In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.
Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.
Pour water and tomato sauce into the skillet. Bring it to a boil.
Add the rice, cover and simmer for about 15 minutes.
Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.
Sprinkle the cheese on top.
Place in the oven for about 7 minutes (until the cheese melts).
Turn the oven to broil and broil until starting to brown (be careful not to burn it!).
Serve topped with pico de gallo.