Bowl Recipe

Prepare rice

If you don't have cooked rice ready, cook 1 cup uncooked long-grain white rice (yields about 2 cups cooked) according to package directions. When cooked, fluff with a fork and keep warm.

Season rice

In a medium skillet, heat 1/2 tablespoon vegetable oil over medium heat. Add 1/4 teaspoon salt, 1/4 teaspoon ground cumin and 1/4 teaspoon chili powder; stir briefly, then add the 2 cups cooked rice. Toss for 1–2 minutes until heated through and evenly seasoned. Remove from heat and keep warm.

Prepare beans

If using canned beans, drain and rinse 2 cups beans. In the same skillet over medium heat, add remaining 1/2 tablespoon oil, add beans, 1/4 teaspoon ground cumin, 1/4 teaspoon chili powder and 1/4 teaspoon salt. Cook, stirring occasionally, 3–5 minutes until warmed and slightly thickened. For drier beans, mash a few with the back of a spoon. Keep warm.

Combine 2 cups diced tomatoes, 1/2 cup diced white onion, 1/4 cup chopped cilantro, minced jalapeño, 2 tablespoons fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Stir to combine. Taste and adjust salt or lime juice as needed. Let sit 10 minutes at room temperature to marry flavors.

Place husked tomatillos and the serrano (or jalapeño), quartered onion, and garlic clove in a pot of boiling water and simmer 5–7 minutes until tomatillos soften and change color. Drain and transfer to a blender or food processor with 1/4 cup cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt. Blend until mostly smooth. Taste and adjust salt or heat; thin with 1–2 tablespoons water if too thick. Chill briefly or serve warm.

Grate 1 cup cheese if not pre-grated. Keep sour cream chilled until assembly.

Warm tortillas: stack 6 soft corn tortillas and wrap in a damp kitchen towel. Microwave 20–30 seconds until warm and pliable, or warm individually in a hot, dry skillet 20–30 seconds per side.

Assemble bowls: divide the seasoned rice evenly among 4 bowls (about 1/2 cup rice per serving). Top each with 1/2 cup warmed beans. Spoon 2–3 tablespoons pico de gallo and 1–2 tablespoons salsa verde over each bowl. Add 2 tablespoons grated cheese and 2 tablespoons sour cream to each. Serve the warm corn tortillas on the side (about 1–2 tortillas per person) to scoop or wrap the bowl components.

Garnish and serve: optionally garnish with extra cilantro sprigs and lime wedges. Serve immediately while rice, beans and tortillas are warm.