Ingredients

• 1 cup brown rice
• 10 cups water
• 2 teaspoons chicken bouillon
• 1/2 red bell pepper, diced
• 1/2 white onion, diced
• 1 jalapeno, diced
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 3 chicken breasts, cooked
• 2 chicken thighs, cooked
• 1 cup chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, with peppers
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon cayenne
• 1 (14 1/2 ounce) can pinto beans
• 1 (6 ounce) can peas
• 1/4 cup cilantro, chopped

Instructions

1. bring 8 cups of water seasoned with boullion to a boil then add rice.

2. let boil for 30 minutes, drain and return to pot. cover and let steam for 15 minutes.

3. in the meantime chop veggies and pull chicken apart in chunks.

4. once the rice is in the steaming phase heat the beans and peas on low in separate pots til warm.

5. while thats going heat oil in large skillet with high walls or dutch oven & saute onions, peppers & garlic til soft.

6. add the chicken, chicken broth, canned tomatoes and all seasonings except cilantro and bring to a simmer for 5 minutes or until the chicken is heated through.

7. drain peas and beans and add to the pot.

8. stir in steamed rice when done, sprinkle with cilantro & let simmer until excess water is boiled off (if necessary).