Family Recipe

Cook the rice

Rinse 3 cups of long-grain rice under cold water until the water runs clear. In a medium-large pot, heat 2 tbsp olive oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes. Pour in 6 cups broth and 1 tsp salt, bring to a boil, then reduce to low, cover and simmer for 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered for 10 minutes, then fluff with a fork.

Prepare the beans

While rice cooks, warm a small saucepan over medium heat. Add the cooked or canned black beans and 1 tsp ground cumin; heat slowly for 5–7 minutes until warmed through. Season with a pinch of salt and a grind of black pepper to taste. Keep warm until serving.

Season the protein

Pat 2 lbs chicken thighs dry and trim excess fat. In a small bowl mix 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Rub the spice mix evenly over both sides of the chicken (or tofu if using).

Sear and finish

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, add the chicken thighs in a single layer (work in batches if needed). Sear 4–5 minutes per side until browned. Reduce heat to medium-low, cover and cook 6–8 more minutes, or until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice or shred. If using tofu, sear 3–4 minutes per side until golden and finish in a 350°F oven 8–10 minutes.

Sauté the vegetables

In the skillet used for the protein (add a touch more oil if dry), set over medium heat and add 1 cup diced onion and 1 cup diced red bell pepper. Sauté 5–7 minutes until softened and slightly caramelized. Add 1 cup corn kernels and 2 cups diced tomatoes and cook 3–4 minutes to warm through and meld flavors.

Combine and brighten

Stir the warmed black beans into the vegetable mixture and gently fold in 1/2 cup chopped cilantro and 3 tbsp lime juice. Adjust salt and pepper to taste. Remove from heat.

Build the family-style bowl: On a large serving platter or directly in a shallow dish, spread the fluffed rice to form the base. Spoon the vegetable-and-bean mixture over the rice, creating a broad bed. Place the sliced or shredded chicken across the top.

Finish with toppings: Scatter 2 cups shredded cheese over the hot ingredients so it melts slightly. Arrange sliced avocado, dollops of sour cream or Greek yogurt, and pickled jalapeños as desired. Offer hot sauce at the table. Sprinkle additional cilantro and an extra squeeze of lime if you like.

Serve: Let everyone help themselves family-style, combining rice, beans, vegetables, protein and toppings on their plates. Leftovers keep well refrigerated for up to 3–4 days.