Chipotle Chicken and Rice

WARNING: Not for the weak of palate! This dish is S-P-I-C-Y!

2 T extra virgin olive oil
6 boneless, skinless chicken breasts (about 2 pounds)
salt and pepper, to taste
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 t cumin
3 chipotle chiles in adobo sauce, chopped
1 can diced tomatoes
1 C basmati rice

In a heavy pot, heat oil over medium heat. Season the chicken on both sides with salt and pepper. Cook the chicken in the pot in batches until they are browned on both sides. Transfer to a plate when finished cooking.

Add the onion to the pot and saute until soft, about 5 minutes. Add the garlic, cumin and chiles, then cook another 5 minutes until the garlic is fragrant. Add the tomatoes (including the juices), and add 1 teaspoon of salt. Let it simmer for another few minutes, then add 1 cup of water and return the chicken with any accumulated juices to the pot. Cover, and reduce the heat, and simmer for 30 minutes.

Stir in the uncooked rice, making sure that it is evenly distributed and submerged in the liquid. Cover, and cook an additional 30 minutes or until the rice is cooked.