Choose Any Meat Or Vegetable Recipe

Rinse the rice under cold water until the water runs clear. In a medium saucepan combine rice, 4 cups water, 1 tsp kosher salt and 1 tbs vegetable oil. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Drain and rinse the canned black beans. In a small saucepan over medium heat, combine beans, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt and 1 tbsp lime juice. Warm gently for 5–7 minutes, mashing lightly with the back of a spoon for a creamier texture if desired. Keep warm.

While the rice cooks, place the sliced red onion in a heatproof jar or bowl. In a small saucepan bring 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt to a simmer until sugar dissolves.

Pour the hot pickling liquid over the sliced onion. Let sit at room temperature at least 15 minutes (better if 30 minutes) to soften and pickle. These keep refrigerated for up to 2 weeks.

Halve and pit the avocados. Scoop flesh into a bowl and mash to your desired consistency.

Stir in 1 tbsp lime juice, 1/2 tsp salt, 2 tbsp chopped cilantro and optional jalapeño and tomato. Taste and adjust seasoning. Cover and refrigerate until serving to prevent browning.

Choose your protein: chicken, tofu, pork, or fish. Pat the protein dry. In a bowl combine 2 tbs olive oil, 1 tsp chipotle or chili powder, 1 tsp paprika, 2 minced garlic cloves, 1 tsp salt and 1/2 tsp black pepper.

Toss the chosen protein in the marinade to coat evenly. For chicken or pork let sit 10–15 minutes (or up to 1 hour). For tofu toss right before cooking. For fish, keep marinade time short (5–10 minutes).

Heat a large skillet over medium-high heat. Add a little oil and cook according to protein: chicken pieces 6–8 minutes until cooked through and browned; tofu 4–6 minutes per side until golden; pork (if raw) 10–12 minutes until internal temperature safe and edges crisp; fish fillets 3–4 minutes per side until opaque and flake easily.

If using pre-cooked carnitas-style pork, simply reheat in skillet 4–6 minutes until warmed and slightly crisped.

To assemble bowls (serves 4): divide the cooked rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if used as side; increase to 1 cup for a full bowl).

Spoon warm beans (about 1/2 cup per serving) alongside the rice.

Add your cooked protein (about 4 oz per serving).

Top each bowl with 2–3 tablespoons pickled red onion, 2–3 tablespoons guacamole, 1/2 cup shredded cabbage, a sprinkle of chopped cilantro and 2 tablespoons crumbled cotija cheese.

Serve with lime wedges on the side to squeeze over the bowl. Offer extra pickled onion and hot sauce if desired.