Rinse 1/2 cup long-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 1 cup water or broth in a small saucepan. Add 1/2 tablespoon oil or butter and 1/4 tsp salt.

Cook

Bring to a simmer over medium-high heat, then reduce to low, cover tightly and cook 15 minutes, undisturbed, until water is absorbed. Remove from heat and let rest, covered, 5 minutes; then fluff with a fork and keep warm.

Prepare Beans (to serve with rice)

While rice cooks, heat 1/2 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup finely diced onion and cook 2–3 minutes until softened.

Add 1/2 teaspoon minced garlic and 1/4 teaspoon ground cumin; cook 30 seconds until fragrant.

Add 1/2 cup drained, rinsed black beans and 1–2 tablespoons water or broth. Stir and warm through 2–3 minutes. Mash lightly with the back of a spoon for a creamier texture if desired. Stir in chopped cilantro and adjust salt to taste. Keep warm with rice.

Prep Protein(s)

Choose up to 4 protein options and portion each to approximately 6 oz (or 1 cup beans for vegetarian). Pat proteins dry with paper towels (for shrimp, chicken, steak, pork, tofu, tempeh).

For each protein portion, in a small bowl combine 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp minced garlic, 1/4 tsp ground cumin, 1/4 tsp smoked paprika and 1 tsp fresh lime juice. Add 1 tsp oil and 1/2 tsp soy sauce for steak/pork/shrimp if using. Toss the protein with the seasoning to coat. For tofu or shrimp, toss with 1/2 tsp cornstarch for a light crust.

Let marinate briefly while rice finishes (10–15 minutes) — do not marinate raw shrimp more than 15 minutes with acidic lime juice.

Cook Protein(s)

Heat a large skillet or grill pan over medium-high heat. Add 1 tsp oil (per two portions) and let it get hot but not smoking.

Cook proteins in batches as needed so pieces aren’t crowded. Guidelines per 6 oz portion: Chicken — 5–7 minutes, turning, until internal temp 165°F (74°C) and juices run clear. Steak (medium) — 3–4 minutes per side for 1/2" strips, adjust to desired doneness. Shrimp — 2–3 minutes per side until opaque and curled. Pork — 5–7 minutes until internal temp 145°F (63°C) and resting for 3 minutes. Tofu/Tempeh — 3–4 minutes per side until golden and slightly crisp. Chorizo — 5–6 minutes, breaking up and cooking through.

Taste and adjust seasoning with a pinch of salt, pepper, and a squeeze of lime. If cooking multiple proteins, keep cooked portions warm in a low oven (200°F/95°C) on a sheet tray while finishing remaining proteins.

Assemble & Serve

Divide rice between plates (0.5 cup cooked rice per portion) and top or serve alongside warmed beans (about 1/2 cup beans per portion).

Arrange up to four chosen protein portions on the plate. Garnish with cilantro, lime wedges and optional toppings such as sour cream, cheese, salsa, pickled jalapeños or hot sauce.

Serve immediately while proteins are hot and rice & beans are warm.