Traditional Bowl Recipe

Cook rice (if not pre-cooked)

Rinse 1 cup uncooked white rice until water runs clear. Combine with 1 3/4 cups water and a pinch of salt in a small saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork to yield about 2 cups cooked rice.

Prepare meat

If not already cooked, season 12 oz of your chosen protein with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tbsp olive oil. For chicken: grill or pan-sear over medium-high heat 5–7 minutes per side until internal temperature reaches 165°F, then rest 5 minutes and slice. For steak: cook 3–5 minutes per side for medium (adjust to desired doneness), rest 5 minutes and slice thinly. For carnitas: reheat shredded pork in a skillet with 1 tbsp oil until edges are crisp, about 6–8 minutes. Keep warm.

Heat beans

Place 1 cup rinsed black beans in a small saucepan with 1 tbsp water, 1/4 tsp salt and 1/4 tsp pepper. Warm over medium heat 3–5 minutes, stirring occasionally, until heated through. Mash slightly with a spoon if you prefer a creamier texture.

Prepare lettuce by washing and drying romaine, then shredding or chopping into 1/2-inch pieces to yield 2 cups.

Make pico de gallo (if not pre-made): finely dice 1 medium tomato (about 3/4 cup), 1/4 small white onion, 1–2 tbsp cilantro, and 1/2 jalapeño (seeded for less heat). Toss with 1 tsp lime juice and pinch of salt. Use 3 tbsp for the bowl and reserve any extra.

Portion guacamole: if making quickly, mash 1 medium ripe avocado with 1/2 tbsp lime juice, pinch of salt and 1 tbsp finely chopped cilantro to make about 1 cup. Spoon 1 cup into the bowl.

Shred cheese finely if needed and measure 3 oz to sprinkle over the bowl.

Make cilantro-lime crema (optional)

Whisk together 1/4 cup sour cream (or Greek yogurt), 1 tbsp lime juice, 1 tbsp finely chopped cilantro, 1/4 tsp salt and 1/2 tsp water to thin if necessary. Use 1 tbsp per bowl as the described crema. Alternatively, warm or use store-bought chipotle aioli, salsa verde, or spicy red sauce to taste.

Assemble the bowl: divide the 2 cups of cooked rice between two bowls (about 1 cup each if making 2 servings, or keep together for a single large serving). Top rice with warmed black beans (1/2 cup per bowl if 2 servings), then arrange 6 oz sliced meat per serving over the rice and beans.

Add fresh toppings: place 1 cup shredded lettuce per bowl, 1.5 tbsp pico de gallo per bowl, 1/2 cup guacamole per bowl, and 1.5 oz shredded cheese per bowl.

Drizzle 1 tbsp cilantro-lime crema (or chosen sauce) over each bowl. Finish with a squeeze of fresh lime juice and an extra sprinkle of cilantro or crushed red pepper if desired.

Serve immediately while meat is warm. Provide additional sauce on the side if preferred.