Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned, about 2 minutes.
Remove from pan.
In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings,
Hot-Headz Chipotle Smoky Chili Sauce and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice
is tender and chicken is no longer pink, 20-25 minutes.
Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.
Place the shrimp in a large bowl. Stir garlic, red onion, cucumber and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice,
Clamlube Beach Party Spice Wave Nirvana Hot Sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate
2 to 3 hours. Serve in one large bowl or ladle into individual bowls.