Go Back
Crispy Chipotle Chicken and Black Bean Rice Stack with melted cheese

Crispy Chipotle Chicken and Black Bean Rice Stack

A bold and filling Southwest-inspired dish that features crispy chipotle chicken, seasoned rice, black beans, and a swirl of creamy toppings, all easily assembled for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southwestern, Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 lb Chicken (thighs or breasts) cut into bite-sized pieces
  • 1-2 tbsp Chipotle in adobo, chopped Plus a little sauce
  • 1 tsp Garlic powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • to taste Salt
  • to taste Pepper
  • 2 tbsp Oil for pan frying or air frying
For the stack
  • 2 cups Cooked rice (white or brown)
  • 1 can Black beans Canned is fine
  • 1 each Lime For squeezing
  • 1/4 cup Cilantro Optional but nice
  • 1 cup Cheese Pepper jack or cheddar
  • 1/2 cup Sour cream or Greek yogurt
Extras
  • as needed Salsa
  • as needed Avocado
  • as needed Lettuce
  • as needed Pickled onions

Method
 

Preparation
  1. Season the chicken with chopped chipotle in adobo, adobo sauce, garlic powder, cumin, smoked paprika, salt, and pepper. Let it sit for 10 minutes if you have time.
  2. Warm the rice in a pot with a pinch of salt and a squeeze of lime. Heat the black beans with a little cumin and salsa.
Cooking Chicken
  1. In a hot pan with a thin layer of oil, spread the chicken out and do not touch it until it gets golden edges. Cook until done.
  2. Add a splash of water and scrape up the browned bits for extra flavor.
Building the Stack
  1. On a plate, layer the rice, then black beans, then crispy chipotle chicken, followed by a sprinkle of cheese.
  2. Top with sour cream and any additional toppings.

Notes

For a burrito style, layer ingredients inside a large tortilla and toast in a pan. Adjust chipotle heat level by modifying the amount used.