How to Make It
Heat the oil in a large nonstick skillet over medium-high. Add the onion; cook, stirring occasionally, until browned, 5 minutes. Add the rice; cook, stirring occasionally, 2 minutes. Divide the rice mixture among 4 bowls.
Drain and rinse the beans, reserving 3 tablespoons of their liquid. Add the beans, reserved liquid, chipotles, and salt to the skillet. Cook over medium-high, stirring occasionally, until warmed through, about 2 minutes. Divide the bean mixture and tomatoes among 4 bowls. Top evenly with the cilantro and sour cream. Serve with lime wedges.