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1
For the marinade combine tomato puree, chipotle pepper seasoning, honey, vinegar, oil and salt in blender or food processor and blend for 30 seconds until well incorporated.
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2
After chopping chicken into bite size pieces take out a large zip-lock bag and put chicken with marinade in it and make sure all pieces of chicken are well coated.
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3
Seal the bag and put it in the refrigerator for at least 1 hour to marinate.
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4
Meanwhile make brown rice according to directions.
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5
For my brown rice it was 1 cup of uncooked rice to 2 1/2 cups of water.
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6
This was enough to feed 4 people perfectly.
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7
After rice is completely boiled and cooked with no water remaining, add 1/2 of the chopped cilantro and the juice of one lime into the rice.
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8
Next make the pico de gallo salsa.
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9
In a medium sized bowl combine red onion, tomato, 1/2 of the remaining cilantro, corn and the juice of the 2nd lime.
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10
After this is mixed add 1/4 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar.
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11
Mix thoroughly.
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12
Next, you will want to heat up your rinsed and drained black beans in a saucepan on low for about 8 minutes until hot.
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13
Lastly, take out your marinating chicken and heat up a skillet on medium high heat and dump chicken with marinade into the skillet to cook.
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14
Using tongs or a spatula to keep chicken from burning.
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15
Cook until chicken is browned on all sides.
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16
For me this took about 15 minutes.
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17
In a bowl spoon in 1/2 cup of cooked rice, a couple of spoonfuls of black beans, a few pieces of chicken and a few spoonfuls of pico de gallo salsa mixture.
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18
Top with shredded white cheddar cheese and a dollop of sour cream.
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19
Enjoy!
