- Cook 1⅓ cups long-grain white rice, 1 tablespoon vegetable oil, 1 tablespoon adobo sauce, 1 tablespoon tomato paste, and ½ teaspoon table salt in large saucepan over medium-high heat, stirring, until fragrant and edges of rice are translucent, 2 to 3 minutes. Add 2 cups water and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 20 minutes. Remove from heat and let rice rest, covered, for 5 minutes.
- Pat 4 trimmed chicken breasts dry with paper towels and sprinkle all over with ½ teaspoon pepper and 1 teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on both sides, 3 to 5 minutes per side. Transfer chicken to plate.
- Add remaining 1 tablespoon oil, 2 seeded and chopped bell peppers (1 red and 1 green), 1 chopped onion, and remaining ½ teaspoon salt to now-empty skillet and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add 2 minced garlic cloves and 1 tablespoon minced canned chipotle and cook until fragrant, about 1 minute. Add 1 cup Mexican crema and bring to boil. Nestle chicken into crema mixture. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 10 to 12 minutes.
- Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 minutes. Return skillet to medium heat and stir in 1 rinsed can black beans. Cook until warmed through, about 2 minutes. Off heat, stir in 1½ tablespoons lime juice and season with salt and pepper to taste. Add 2 tablespoons chopped cilantro to rice and fluff with fork to combine. Slice chicken. Divide rice and vegetable mixture between 4 plates. Top with sliced chicken. Sprinkle with remaining 2 tablespoons chopped cilantro and serve with lime wedges.
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