Large Box Recipe

Rinse the rice under cold running water until the water runs clear to remove excess starch.

In a medium saucepan, combine 4 cups rinsed rice, 8 cups water, 2 tbs olive oil and 1.5 tsp salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15–18 minutes, or until all water is absorbed and rice is tender.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Keep warm until assembling the box.

In a bowl, toss the chicken pieces with 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken in a single layer (work in batches if necessary) and sear without moving for 3–4 minutes to get a golden-brown crust, then stir and cook another 3–4 minutes until cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and tent with foil to keep warm.

In the same skillet used for the chicken, add 1 tbs olive oil and heat over medium. Add the sliced red onion and bell peppers and cook, stirring occasionally, 5–6 minutes until softened and slightly charred at the edges.

Add the thawed corn and drained black beans to the skillet and cook 2–3 minutes more until heated through. Season with 1/2 tsp salt, 1/4 tsp black pepper, and the 2 tbs lime juice. Stir in 1/2 cup chopped cilantro and remove from heat.

While the vegetables cook, whisk together 1 cup plain Greek yogurt, 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp honey, 1 tsp lime zest and 1/4 tsp salt in a small bowl until smooth. Taste and adjust seasoning — add more chipotle if you want more heat.

To assemble the large box (serves 6–10): In a large shallow serving tray or 12x9" baking dish, spread the warmed rice evenly as the base.

Arrange the seared chicken over one-third of the rice, and the vegetable–bean mixture over another third. Sprinkle shredded cheddar cheese evenly over the remaining third or across the whole pan if you prefer.

Drizzle the chipotle-yogurt sauce over the chicken and vegetables (or serve on the side). Top everything with sliced green onions and optional sliced avocado and pickled jalapeños if using.

Serve with tortilla chips on the side for scooping. If serving family-style, provide a spoon for scooping layers into bowls or onto plates.