- 16 oz jar green salsa
- 1½ c water
- 1 c uncooked brown rice
- 15 oz can seasoned black beans, drained
- 1 lb boneless, skinless chicken breasts
- 2 tbsp diced canned chipotle peppers in adobo sauce
- 2 romaine lettuce hearts, chopped
- 1 ripe avocado, sliced
- sour cream
- shredded cheese
Stir together salsa water, rice, beans, and peppers in a large skillet. Nestle chicken breasts into salsa mixture, and bring to a simmer over medium-high heat.
Stir to make sure rice is all covered with liquid, reduce heat to medium-low, and cover. Simmer for 45-60 minutes, until rice is tender, stirring once or twice during cooking. Shred chicken with two forks and stir into rice.
To serve, place a bed of lettuce into each bowl and top with chicken and rice mixture. Top with avocado slices, sour cream, shredded cheese, and additional salsa.
