Combinations & Plates Recipe

Cook the rice

Rinse 2 cups white rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice, 2.5 cups water, 0.5 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Prepare chicken

Trim excess fat from 1 lb chicken thighs and pat dry. In a small bowl mix 1 tsp ground cumin, 1 tsp smoked paprika, 0.5 tsp garlic powder, 0.5 tsp black pepper and 0.5 tsp salt. Rub the spice mix evenly over the chicken. Let sit 10 minutes while other elements start.

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. When shimmering, add chicken thighs and cook 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden and slightly charred. Transfer to a cutting board and let rest 5 minutes, then slice into strips or bite-sized pieces.

Warm tortillas

Warm 8 corn tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Prepare black beans

In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1/2 cup diced onion and cook until translucent, about 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds more. Stir in one 15 oz can drained and rinsed black beans and 0.5 tsp ground cumin. Cook until warmed through, 3–5 minutes, mashing a few beans with the back of a spoon to thicken. Squeeze half a lime into the beans and season with salt to taste (about 1/4–1/2 tsp). Keep warm.

Assemble plates

Divide the rice evenly among four plates (about 1/2 cup cooked rice per person if served with other components; use more for larger portions). Arrange sliced chicken (about 4 oz cooked chicken per person), a scoop of warm black beans, two warmed corn tortillas (or 1–2 per portion), a handful (about 1/2 cup) shredded lettuce, and about 1/4 cup shredded cheese on each plate. Add 1–2 tbsp sour cream or crema and a sprinkle (1 tbsp) chopped cilantro per plate. Add pickled jalapeños to taste if using.

Finish and serve

Drizzle a little olive oil (1 tsp divided) over the plates if desired and serve with remaining lime wedges for squeezing. Provide tortillas for those who want to make tacos or fold a combination of rice, beans, chicken, lettuce and cheese onto the plate for a composed combination plate. Serve immediately.