Chicken Spanish Rice

1 lb ground chicken, browned and well drained
1/2 onion fine dice
3 cloves garlic minced
1 green bell pepper fine dice
1 can tomatoes with jalapanos or RoTel tomatoes
2 cups chicken stock
1 can black beans drained
1 cup long grain brown rice
1 T chili powder
1/2 t oregano
1 packet Sazon Arrozo seasoning
2 t fresh toasted cumin seeds, ground (can use plain ground cumin as well, use 1 t)
dash cayenne pepper
Kosher salt & pepper

In a large covered pan, brown the chicken with the onion and garlic. Drain off fat. Return meat to pan, add everything else and bring to a boil. Reduce heat to simmer, cover and cook 20 to 30 minutes or until rice is soft and most liquid has been absorbed.

Serve with shredded cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user KITCHENWITCHAY.