toppings such as grated cheesesour cream, black olives, etc.
Instructions
To begin, prepare your rice according to your brand's "rice:liquid" ratio, but instead of water you will use chicken broth. Do this in your saucepan or rice cooker - however you prefer to cook rice.
Let this start cooking while you make the rest.
Pat the chicken fillets dry with paper towels and give them a good sprinkle of salt & pepper.
In a large skillet, heat the coconut oil over fairly high heat.
Let the skillet get quite hot, but not hot enough for the oil to begin smoking..
Cook your chicken in the skillet until golden brown on both sides. Add additional butter & oil if needed.
It is not necessary for these to be 100% cooked through, just golden and mostly cooked.
As they are cooked, set them aside on a plate. Cover them with some foil, so they stay warm.
Reduce the heat to low and toss in the diced onion.
While the onions sauté, mince up the Chipotle peppers, deseed them first if you wish.
When the onions are golden and tender, pour in the can tomato and chilies and the Chipotle peppers. Give them a stir.
Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into 1/2 inch strips.
Add the chicken to the skillet, along with 1/2 cup chicken broth.
Stir it all together and allow this to cook on medium heat until the chicken is cooked the rest of the way through, about 5 minutes or so.
Add in the black beans and cooked rice, heat through.
Serve with shredded Colby-Jack cheese, sour cream, black olives, and anything else you like.