Fiesta Ritz Recipe

Rinse and toast

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, heat butter and 1 tsp olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add the rinsed rice and toast, stirring, for 2 minutes.

Add broth, salt, and pepper; bring to a gentle boil. Reduce heat to low, cover, and simmer 15–18 minutes without lifting the lid, until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in lime zest if using.

Prep protein

Pat the steak or chicken dry with paper towels. In a small bowl combine 1 tbsp olive oil, cumin, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and 1 tbsp lime juice. Rub the mixture evenly over both sides of the protein. Let rest 10 minutes at room temperature.

Cook steak

For steak: heat a cast-iron skillet or grill pan over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer to a cutting board and rest 5–7 minutes before slicing thinly against the grain.

Cook chicken

For chicken thighs: heat the same skillet over medium-high heat. Add a drizzle of oil if needed and cook chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or chop.

While protein rests, heat 1 tsp olive oil in a small skillet over medium-high heat. Add corn and cook 3–4 minutes until slightly charred. Add drained black beans, cumin, salt and pepper; cook 2–3 more minutes until heated through. Taste and adjust seasoning.

In a bowl combine diced tomatoes, red onion, cilantro, minced jalapeño, 2 tbsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir and let rest at least 10 minutes so flavors meld. Adjust lime and salt to taste.

Divide rice between 4 plates (about 3/4 cup each). Top each portion with sliced steak or sliced/chopped chicken (about 4 oz per serving). Spoon corn and black bean mixture over the protein and rice. Add 2–3 tbsp pico de gallo to each plate.

Sprinkle 2 tbsp shredded cheese over each plate and add a dollop (about 1/2 tbsp) of sour cream if desired. Garnish with fresh cilantro leaves and serve with lime wedges to squeeze over the top.