Classic Recipe

Cook the rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat, add the drained rice and toast for 1 minute, stirring. Add 2 cups broth (or water) and 1 teaspoon salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare black beans or refried beans

If using canned black beans: heat a small saucepan over medium, add the rinsed black beans, 1/2 teaspoon salt, 1 teaspoon cumin, 1 teaspoon garlic powder and 1 tablespoon lime juice. Add 2–3 tablespoons water and simmer 5–7 minutes until warmed through and slightly saucy. Taste and adjust seasoning. If using refried beans: warm 1 cup refried beans in a small saucepan over medium with 1 tablespoon water or broth, stir in 1/2 teaspoon cumin, 1/2 teaspoon garlic powder and 1 tablespoon lime juice; heat until smooth and creamy.

Shave or shred cabbage

Remove outer leaves from the cabbage, quarter and remove core. Use a sharp knife or mandoline to thinly slice so you have about 2 cups loosely packed shredded cabbage. Place in a bowl and toss with a pinch of salt and 1 tablespoon lime juice if desired for brightness. Reserve.

Sauté option for cabbage (optional)

If you prefer wilted cabbage: heat 1 tablespoon olive oil in a skillet over medium-high, add shredded cabbage, a pinch of salt and 1/4 teaspoon black pepper. Sauté 3–4 minutes until slightly softened but still bright. Remove from heat and set aside.

Prepare toppings

Grate or shred 1 cup cheese. Finely chop cilantro if using. Cut limes into wedges. Portion 1/2 cup sour cream into a small bowl; thin with 1–2 teaspoons water or lime juice if you want a drizzle consistency.

Select your salsa: measure out 1/2 cup of mild tomato salsa or 1/2 cup tomatillo salsa. If you prefer homemade, combine diced tomatoes or tomatillos with chopped onion, cilantro, jalapeño (to taste), lime juice and salt; pulse lightly and taste for seasoning.

If adding protein, ensure it's cooked and sliced or crumbled into 8 oz portions. For grilled chicken: season with salt and pepper and cook 6–8 minutes per side until internal temperature reaches 165°F, then slice thinly. For carne asada: marinate and grill to desired doneness, rest and slice thinly. For ground beef: brown in a skillet and season with 1 tsp chili powder, 1/2 tsp cumin and salt. For tofu: press to remove moisture, season and pan-sear 3–4 minutes per side until golden.

Build the Classic

Divide the warm rice between 2–3 bowls (serves 2–3). Spoon 1/2 cup warmed beans per bowl. Add a handful (about 3/4 cup) of shredded or sautéed cabbage. Top with 1/3–1/2 cup shredded cheese, 2 tablespoons sour cream, 2 tablespoons salsa, and your chosen protein portion (about 4 oz per serving if serving 2). Sprinkle chopped cilantro and a grind of black pepper. Serve with lime wedges and hot sauce on the side.

Portioning

This recipe yields components for 2–3 assembled Classics. If serving 3, portions are roughly: 2/3 cup cooked rice, 1/3–1/2 cup beans, 1/2 cup cabbage, ~2–3 oz protein, 1/3 cup cheese, 1–2 tablespoons sour cream and 1–2 tablespoons salsa each.

Taste and adjust: offer extra lime wedges, salsa, hot sauce or salt at the table so each diner can customize. Leftover rice and beans refrigerate in airtight containers for up to 3–4 days; keep salsa and sour cream separate until serving.