Preheat the oven to 400°F and roast the chicken following the Salsa Avocado Roast Chicken skillet recipe.
Rinse the long-grain rice and, if using brown/black/wild rice, soak in cold water for 30 minutes then drain.
In a large saucepan over medium-high heat, melt the butter or heat 2 tbsp olive oil, add the rinsed rice and sauté for 1–2 minutes.
Add 1/4 teaspoon salt and 2 1/2 cups water, bring to a boil, then reduce heat to the lowest setting, cover, and simmer until water is absorbed and rice is tender, about 30 minutes.
While the rice cooks, heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat and add the minced shallots and bell pepper with a pinch of salt; sauté 2–3 minutes until softened.
Add the minced garlic and 1 tablespoon minced cilantro to the skillet and sauté 1 minute more.
Stir in the drained black beans, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon chili spice, optional pinch of red pepper flakes, 1/3 cup stock, and 1/4 teaspoon salt; bring to a boil.
Lower the heat to a simmer and cook 4–6 minutes until the sauce thickens slightly and flavors meld.
Finish the beans by stirring in 1 tablespoon apple cider vinegar and 2 tablespoons minced cilantro, then remove from heat and keep covered until serving.
Prepare the avocado crema by pulsing the crema ingredients as directed in the Mexican Lentil Detox Salad recipe.
To serve, arrange rice on one side of each plate, sliced roast chicken on the other side, and spoon the black beans in the center overlapping both; drizzle with avocado crema and offer salsas, sour cream, and hot sauce alongside.
