Mix & Match Combo Recipe

Rinse rice in a fine mesh strainer under cold water until water runs clear to remove excess starch; drain well.

Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the 1/2 cup finely chopped onion and sauté until softened and translucent, about 3–4 minutes. Add minced garlic and sauté 30 seconds until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Add rinsed rice and toast, stirring constantly, for 1–2 minutes so rice grains get coated.

Pour in 3.5 cups chicken or vegetable broth, add 1 teaspoon salt, 1/2 teaspoon dried oregano and 1 bay leaf. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork, discard bay leaf, stir in chopped cilantro if using and lime juice if desired.

While rice cooks, warm cooked beans in a small saucepan over low heat with 1/2 teaspoon ground cumin and a pinch of salt; stir occasionally until heated through, about 5–7 minutes. Keep warm until plating.

Seasoned Ground Beef

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/2 cup finely chopped onion and cook until translucent, about 3 minutes. Add 2 teaspoons minced garlic and cook 30 seconds. Crumble in 1 lb ground beef and cook, stirring, until browned and no longer pink, about 6–8 minutes. Drain excess fat if desired.

Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir to coat the meat in spices.

Add 1/2 cup tomato sauce and up to 1/4 cup beef or chicken broth to loosen the mixture. Reduce heat to medium-low and simmer 5–7 minutes until sauce is absorbed and mixture is saucy but not soupy. Taste and adjust salt/pepper. Keep warm.

Shredded Chicken Breast

If using leftover cooked chicken, shred into bite-size pieces. Heat 1 tablespoon oil in a skillet over medium heat, add 1/2 cup chopped onion and sauté until softened, about 3 minutes. Add 2 teaspoons garlic and cook 30 seconds. Add 1 lb shredded chicken, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt and 1/2 teaspoon black pepper; toss to combine.

Pour in 1/2 cup tomato sauce and 1–2 tablespoons lime juice (optional) plus up to 1/4 cup chicken broth if needed to moisten. Simmer 4–6 minutes to heat through and allow flavors to meld. Taste and adjust seasoning.

For any substitution (pork, steak, birria, pastor): cook or heat the substituted protein according to its typical method (sear and finish for steak, slow-simmer for birria, roast/marinate and grill for pastor, braise or pan-fry pork). Season similarly or use the prepared style/seasoning indicated. Top with or toss in selected sauce if customer requested one (see Optional Substitutions & Sauces section).

If customer chooses a sauce substitution (blanca, green, mole, chipotle, diabla), warm the chosen sauce in a small saucepan over low heat until just simmering and heated through, about 3–5 minutes. Taste and adjust salt. Portion about 1/4–1/2 cup sauce per protein item depending on desired coverage.

For pre-made birria or al pastor, reheat gently in a covered pan with a splash of broth for moistness. For steak or pork, slice after resting and toss briefly with 2–3 tablespoons warmed sauce if requested.

Warm tortillas in a dry skillet over medium heat for 15–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep warm in a towel-lined container.

To assemble a combo plate: spoon a generous portion (about 1 cup) of Mom's rice onto each plate and add 3/4 cup warmed beans alongside. Portion 1/2 lb (about 1 cup) of chosen protein per plate (this recipe batch yields roughly 4 servings for each protein option).

If customer requested a sauce substitution, spoon 2–4 tablespoons over the protein or serve on the side. Add shredded lettuce, diced tomatoes, diced onion, shredded cheese, and chopped cilantro as desired. Serve tortillas on the side with a wedge of lime and crema/sour cream and pickled jalapeños if desired.

Ensure any substituted protein and sauce choices are labeled and priced separately per the menu instructions.