Step 1

Heat 1 tablespoon neutral oil in a deep skillet over medium-high heat. Add the onion and cook for 3–5 minutes until it begins to sweat and turn translucent.

Step 2

Pat the chicken dry and season all over with salt and pepper. Add the chicken to the onion and cook in an even layer for 6–7 minutes per side until golden brown.

Step 3

Melt the butter into the chicken. Add the Sweet Chilifire blend to the chicken and toss to coat. Cook for 1 minute until fragrant.

Step 4

Add the beans, tomatoes, and water to the skillet and bring to a boil. Season with salt and pepper, then reduce heat and simmer for 35 minutes until reduced and thickened. Taste and season with salt and pepper once more.

Step 5

Place the lime juice and cilantro in a food processor and pulse until minced. Add the cream cheese and pulse until smooth.

Step 6

Turn on the broiler. Remove the stems from the jalapeños. Place them in a small, ovenproof skillet and drizzle with 1 tablespoon of neutral oil. Place under the broiler for 2–5 minutes until charred all over. Keep an eye on them, so they don't burn!

Step 7

Place the charred jalapeños in the food processor with the cream cheese and pulse until completely blended and smooth. Taste and season with salt.

Step 8

Divide warm, cooked rice between bowls. Spoon the stewed chicken on top and drizzle each bowl with the charred jalapeño cream cheese. Garnish with fresh cilantro and serve with lime wedges. Enjoy!