The original recipe called for lots of different dried chili peppers. Since I had New Mexico chilies and Indian chili peppers in my pantry, that's what I used. I halved the amount of Pineapple Zucchini Salsa as I had several additional toppings. Also, Instead of using granulated garlic in the brown rice, I used onions and garlic. I reduced the marinade and used it to spoon over the cooked chicken before serving.
All the components in this dish can be made several days ahead. I made the black beans a few days before I needed them, and marinated the chicken overnight.
Possible Shortcuts:
(1) Use canned cooked black beans; rinse well and drain before using
(2) Use plain cooked brown rice (leftovers are fine)
(3) Leave out the roasted corn
(4) Leave out the fresh tomato salsa