Marissa's chicken rice risotto stew thing

[rosefox]

1 Tbsp olive oil
0.5 onion, finely diced
2 c uncooked white rice
1 Tbsp ground coriander
5 c broth
6 chicken thighs, or meat from 1 rotisserie chicken
2 14-oz. cans black beans, drained and rinsed
1 lb raw or frozen diced carrot (optional)
1 lb frozen peas (do not defrost)
Juice of 2 limes

If the chicken isn't already cooked, cook it. Shred the chicken.

In large pot, saute the onion in the oil. When it's soft, add the rice and ground coriander, and toast them briefly. Gradually stir in broth and meat. Bring to boil, simmer 5 minutes. Add beans, and carrot if you're using it. Simmer until rice is cooked. If eating right away, add peas and simmer until peas are just heated through. Remove from heat. Stir in lime juice.

If making to freeze, don't add the peas. Instead, divide into containers, leaving some space, and chill in the fridge until cold. Then add a proportional layer of frozen peas on top and freeze immediately.