Colorful Chicken fajita rice

8 boneless, skinless chicken thighs, thawed, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 cup chopped onions
1 can no-salt added diced tomatoes, drained
1 can of pinto beans, drained and rinsed
2 tbsp ea. garlic powder and onion powder
1 tbsp ea. paprika, chili powder, and cumin
3 tbsp salt (more or less as desired)
1 reg. sized can black olives, drained and chopped
1.5 cups tap water
6 cups cooked white long-grain rice

You can add cheese and serve with tortillas and any other tasty fajita toppings that you choose. My kids liked it just by itself. I imagine it would be awesome with guacamole and salsa, and some nonfat plain Greek yogurt (in place of sour cream).

In a large pot, combine chunks of uncooked chicken thighs, seasonings, onions, bell peppers, beans and tomatoes with water. Cook on medium-high heat until chicken is cooked through. Add six cups of cooked rice, stir thoroughly, and turn heat to simmer until most of the liquid is absorbed. Remove from heat and serve.

Serving Size: Makes about 12 two-cup servings