Chipotle Lime Chicken Thighs and Jamaican Beans and Rice

I forget where I got this recipe! I think it might have been a Taste of Home Crock Pot Cookbook.
The first time I made this not only did we not lot it, we really really didn't like it. We couldn't put our finger on it, but we just didn't like it at all. BUT, I didn't have chipotle peppers, so I had used green chiles. BIG MISTAKE!
LUCKILY we both decided that we should give it another try, this time using the right peppers...and boy are we glad we did! We LOVE this meal! It's so flavorful, the meat is so tender, and it's another cheap chicken meal that can feed a crowd!
Again, I don't have a picture, but this one's on our menu for the next week or so, so hopefully I'll get a picture of it up soon!

Chipotle Lime Chicken Thighs

Ingredients:

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 lbs skinless chicken thighs
salt and pepper
15 oz tomato sauce
1/4 cup lime juice
1 Tbsp minced chiptle chiles in adobo sauce with 1 tsp sauce from can
2 cloves garlic, minced
1 avocado, diced (optional)

Directions:
1. Arrange onion, celery, and carrots in bottom of crock pot. Season chicken thighs with salt and pepper and arrange over vegetables.
2. In a medium bowl, whisk together tomato sauce, lime juice , chipotle chiles with sauce and garlic. Pour mixture over chicken.
3. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Serve over rice. Garnish with fresh diced avocados.

Jamaican Beans and Rice

Ingredients:
2 cups instant white rice
14 oz can coconut milk
1 cup water
15 oz can red beans, drained and rinsed
1 tsp dried thyme
1/2 tsp lime zest (or lime juice)
1/4 cup chopped scallions
salt and pepper

Directions:
1. In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest/juice. Set pan over high and bring to a simmer.
2. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.