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