1 1/2 c. water
1 c. uncooked brown rice
15 oz. can seasoned black beans, drained
1 lb. boneless, skinless chicken breasts
2 in tbsp. diced canned chipotle peppers adobo sauce (substitute fresh or canned diced jalapeños or leave the peppers out completely)
2 romaine lettuce hearts, chopped
1 ripe avocado, sliced (optional)
sour cream, optional
shredded cheese, optional
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 your favorite toppings like avocado slices, sour cream, shredded cheese, or additional salsa.