2 boneless, skinless chicken breasts
1 tsp. cumin
1 tsp. sea salt
¼ tsp. pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. achiote (optional)
2 tbs. olive oil
1 cup brown rice
1 cup cooked pinto beans
½ red onion, sliced into thick slices (for grilling)
2 poblano peppers, cut in half with seeds and innards ripped out
Season the chicken breasts with the sea salt, pepper, cumin, chili powder, garlic powder, onion powder, and achiote. Drizzle some olive oil all over the chicken and rub the oil and spices in.
Heat the grill or grill pan to about medium. Cook the chicken until juices run clear. Set aside.
Drizzle the onion slices and poblanos with some olive oil. Grill these until they're nicely marked; remove and set aside.
On a chopping board, chop the onion and poblanos roughly into medium sized pieces. Stir these and the warmed pinto beans into the rice along with some sea salt and pepper. Dish the rice onto a platter or individual plates. Finish off by added avocado slices.