One Pot Spicy Chicken and Rice | The Kitchen Scout

Ingredients

• 1 cup long grain rice or 1 cup quick cooking rice (white or brown)
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped into 1 inch pieces
• 1 red bell pepper, chopped into 1 inch pieces
• 3 cloves garlic, minced
• 6 large pimento-stuffed green olives, quartered
• 2 Tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• pinch of cayenne (optional and you can add more if you like)
• 2 1/4 cups low-sodium chicken broth
• 1, 14.5 ounce can fire roasted diced tomatoes (with or without chiles), drained of excess liquid
• 1 1/2 pounds boneless, skinless chicken thighs (see note)
• Chopped fresh cilantro
• Lime wedges
• Avocado
• Tortilla chips