I’m a bit of a speed cooker and I’ll share my tips which make things go faster:

I begin by getting the rice going, I like a rice cooker because I can throw in the ingredients, hit a button, and forget about it. I add the rice, water, a dash of salt and a pat of butter then cover it.  I then chop the garlic and onion tossing them into their pans as I go. The garlic goes into a saucepan on medium heat with heating oil and the onion into a cast iron skillet (also medium heat) for the chicken. As those are softening, I chop the chicken into bite-size pieces.  When the onions are translucent, I add the chicken. Open the beans and mix them in with the garlic. Stir in salt, pepper, cumin and a little chili powder and leave to simmer.  When the chicken looks cooked,  open the Ro-Tel and pour it over, mix it in, and raise the heat.  I chop my condiments and dispense in to little bowls to be set on the table (quartered limes, avocados, sour cream and cabbage). I call in my grating specialist and get him started. (can’t start him too early because he takes his percentage off the top!)

By this time the rice is finished cooking and while everyone is gathering, I place the tortillas in the microwave wrapped in a clean dishcloth witha sprinkle of water- 45 seconds is usually enough for 6 tortillas (make ‘em as you go). Prep each plate with rice and beans but bring the chicken to the table in a serving bowl. Once you sit no one has to get up for seconds and each person can customize their tacos. My son also likes to prepare his lunch tacos, rolling up a couple on the side of his plate for me to put in his lunch box.