In a large skillet or wok, combine 1 tbsp olive oil, rice and canned, diced tomatoes, canned black beans, hot sauce, chili poweder, cumin, cayenne, bay, and chili pepper flakes, on medium heat. Allow to simmer for 15 - 20 minutes.
In a separate skillet or wok, combine 1 tbsp olive oil and onion over medium-high heat.
When onion has become somewhat translucent, add green and red pepper, jalapeno pepper and garlic.
Add chipotle peppers and the skillet of vegetables to rice mixture. Mix thoroughly.
This recipe tastes great the second day; not for the faint of stomach.