INGREDIENTS
1 tbsp
vegetable oil
2
chipotle peppers in adobo, finely chopped
1 tsp
garlic powder
1 tsp
ground cumin
1/2 tsp
dried oregano
1/2 tsp
black pepper
4
boneless, skinless chicken thighs (or 3 boneless, skinless chicken breasts)
1 tsp
vegetable oil
1 cup
white basmati rice
2 cups
water
1
lime
2 tbsp
freshly chopped cilantro
kosher salt
1 cup
pinto beans (warmed)
1 cup
frozen charred corn (warmed)
1 cup
guacamole
1 cup
pico de gallo
1 cup
finely shredded monterey jack cheese