Sabor Latino Bowl Recipe

Cook rice

Rinse the rice under cold water until the water runs clear. In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the drained rice and toast, stirring, 1 minute. Add 2.5 cups water and 1/2 teaspoon salt, bring to a boil, then reduce heat to very low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork.

Season beans

While rice cooks, heat a small saucepan over medium heat. Add cooked pinto beans, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder and a pinch of salt. Add 2–4 tablespoons water if needed and warm, mashing lightly with back of spoon for a creamier texture. Keep warm until serving.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 2 tablespoons lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Taste and adjust salt or lime. Let sit at room temperature 10–15 minutes to meld flavors, then refrigerate until serving.

Halve and pit the avocados just before serving to avoid browning. Dice or slice and sprinkle with a bit of lime juice to preserve color. Prepare lime wedges and set aside. If using queso fresco, crumble it now and set out with chopped cilantro for garnish.

Pat chosen protein dry with paper towels. In a small bowl mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder and 1 tablespoon lime juice. Rub the mixture evenly on the protein and let rest 10 minutes while other components finish.

Cook pork belly (if chosen)

For pork belly: heat a heavy skillet over medium-high heat and add 1 tablespoon olive oil. Place pork belly pieces in hot skillet and sear 4–5 minutes per side until deeply browned and crisp at edges and internal fat renders. Lower heat slightly and continue to cook until internal temperature reaches 145°F and fat is nicely rendered, about 6–10 more minutes depending on thickness. Transfer to paper towel-lined plate and rest 5 minutes. Slice into bite-size pieces for bowls.

Cook chicken (if chosen)

For chicken thighs: heat skillet with 1 tablespoon olive oil over medium-high. Add thighs and cook 5–7 minutes per side until a thermometer reads 165°F and exterior is golden-brown. Remove and rest 5 minutes, then slice or chop into strips.

Cook steak (if chosen)

For flank steak: heat skillet or grill to high and add 1 tablespoon oil. Sear steak 3–4 minutes per side for medium-rare to medium (adjust for thickness) until desired doneness; internal about 130–140°F for medium-rare/medium. Rest 5–8 minutes, then slice thinly across the grain.

Whisk together sour cream (or Greek yogurt), hot sauce or minced chipotle, 1 teaspoon lime juice and 1/4 teaspoon salt until smooth. Thin with a teaspoon or two of water if needed to a drizzling consistency. Taste and adjust heat or salt.

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per serving or more as preferred). Spoon 1/2 cup warmed pinto beans beside the rice. Top each bowl with a portion of cooked protein (about 4 oz each), 1/4–1/2 cup pico de gallo, and sliced avocado (half an avocado per bowl). Drizzle optional sauce if using and sprinkle crumbled queso fresco and chopped cilantro. Serve with lime wedges to squeeze over bowls.