1 small onion, peeled
1 large green bell pepper, cored
1 tablespoon canola oil
3 garlic cloves, peeled and minced
4 large pimento-stuffed olives, quartered
2 tablespoons tomato paste
2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2; teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional)
2 1/4 cups low-sodium chicken broth
1 cup quick-cooking brown rice
4 boneless, skinless chicken thighs (about 1 pound total)

Thinly slice the onion into half-moons and chop the bell pepper. In a large skillet that has a tight-fitting lid, heat the oil over medium-high heat. Add onion and pepper and cook until soft and browned around edges, for about 5 minutes.

Add the tomato paste to skillet and cook, stirring, until it is incorporated and slightly darker in color, for 1 minute. Add minced garlic, the chili powder, cumin, onion powder, garlic powder, salt, black pepper and cayenne, if using; cook, stirring, for 1 minute. Add the broth, rice and olives, then add the chicken. Cover and bring to a boil over high heat, then lower the heat to medium-low and simmer until nearly all liquid is absorbed, rice is soft and chicken is cooked through, for about 15 minutes.

Makes 4 servings.