Chili Brown rice with Chicken, Black Beans and Olives

1 T olive oil

2 c brown rice

2 t to 2 T chili powder

1 t each: ground cumin, dried oregano

5 c water or chicken broth

2 c chunky salsa, plus more for serving

1/2 t salt

1 can black beans, drained and rinsed

3 c diced cooked chicken

1 c frozen corn

1/2 c pitted black olives, halved if large

1 ripe firm avocado, diced

1/2 c chopped fresh cilantro

juice of 1 lime

peper

Sour cream, grated Cheddar or pepper Jack, chopped red onion (optional)

Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 3-4 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 minutes. 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.