Rice Bowl Recipe

1. Rinse and cook the rice

Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Cook pinto beans

If using dried beans, soak 1 cup of pinto beans overnight. Drain and rinse the beans. In a large pot, add beans and cover with water by 2 inches. Bring to a boil, reduce heat, and simmer for 1.5-2 hours or until tender. Add salt to taste during the last 30 minutes of cooking. If using canned beans, simply heat them gently in a pot over medium heat with a splash of water or broth.

3. Prepare chicken

Cut 1 lb of boneless, skinless chicken breast or thighs into bite-sized pieces. Season with salt, pepper, and a dash of cumin. In a skillet over medium heat with 1 tablespoon of oil, cook the chicken, turning occasionally, until golden and cooked through, about 6-8 minutes.

4. OR prepare adovada pork

Cut 1 lb of pork shoulder into bite-sized pieces. Marinate the pork in 1/2 cup red chile sauce and 2 cloves minced garlic for at least 1 hour (preferably overnight). In a large skillet over medium heat, cook the pork in a bit of oil until browned and fully cooked, about 15-20 minutes.

5. Heat corn tortillas one at a time in a dry skillet over medium heat for about 30 seconds on each side or until warmed and pliable. Keep warm in a towel until serving.

6. Place a scoop of cooked rice in a bowl. Top with a generous portion of pinto beans and your choice of either the cooked chicken or adovada pork. Spoon additional chile sauce over the top if desired. Serve with a warm corn tortilla on the side.