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1
Using the large holes of a box grater, grate the tomatoes and the onion into a bowl.
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2
Add the garlic, chile peppers and cilantro and stir to combine.
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3
Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator.
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4
Place the remaining salsa in a large resealable plastic bag and add the EVOO.
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5
Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade.
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6
Double-bag the chicken in case the first bag leaks.
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7
Marinate in the refrigerator for 30 minutes and up to 2 hours.
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8
Preheat a grill or a grill pan to medium-high heat.
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9
Meanwhile, melt the butter in a medium pot over medium heat.
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10
Add the rice and cook, stirring, until golden brown, 3 to 4 minutes.
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11
Add the reserved salsa and the chicken stock and bring to a boil.
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12
Reduce the heat to a simmer, cover and cook for 20 minutes.
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13
After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
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14
If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper.
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15
If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
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16
Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill.
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17
Serve the chicken with the rice.
