2 tablespoons olive oil
1 cup onion, diced (I used 1 medium sized red onion.)
1 hot pepper, diced (I used a Hungarian wax pepper.)
3 garlic cloves, minced
5 cups vegetable broth (or use chicken broth)
¼ cup uncooked white rice (or use brown rice)
1 teaspoon cumin
15 ounce can garbanzo beans, drained and rinsed (or any white bean)
2 cups cooked chicken breast, chopped
½ cup frozen corn
½ cup fresh cilantro, chopped
½ teaspoon black pepper
¼ teaspoon salt
1 cup tomato, diced
1 avocado, diced
1 tablespoon fresh lime juice (I used 1 lime.)
Heat olive oil in a heavy pot over medium-high heat.
Add in onions and peppers. Sauté for about 3 minutes until slightly softened and add in garlic. Sauté for an additional minute until garlic is fragrant.
Add in broth, rice, cumin, and beans.
Bring to a boil and reduce heat to low. Cover and simmer for 15 minutes.
Uncover and stir in chicken, corn, cilantro, pepper, and salt. Simmer for additional 5 minutes or until chicken is thoroughly heated.
Remove from heat. Stir in tomato, avocado and lime juice.
Serves 6 to 8.
This recipe brought to you by Sophie in the Kitchen