House Rice Bowl Recipe

Rinse and cook

Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove excess starch.

In a small saucepan, combine rinsed rice, 1.5 cups water, 1 tsp kosher salt, and 1 tbsp vegetable oil. Bring to a gentle boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before assembling bowls.

While rice cooks, heat 1 tsp olive oil in a small skillet over medium heat.

Add 1 cup drained and rinsed black beans, 1 tsp cumin, 1 tsp garlic powder, and 2 tbsp water or reserved bean liquid. Stir to combine and cook until warmed through and slightly saucy, about 3–4 minutes.

Season with 1/4 tsp salt (adjust to taste). If you prefer a creamier texture, lightly mash half the beans against the side of the skillet with the back of a spoon, then remove from heat and keep warm.

Combine 2 cups diced tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, 1/2 tbsp minced jalapeño, 1 tbsp fresh lime juice, and 1/2 tsp salt in a bowl.

Stir to combine and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust salt or lime as needed.

Thinly shred or chop romaine lettuce to yield about 2 cups and thinly slice red cabbage to yield about 1 cup. Keep chilled until ready to assemble.

Halve and pit 1 ripe avocado, scoop flesh into a bowl and mash to your desired texture.

Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/2 tsp minced garlic, 1/2 tsp minced jalapeño (optional), and 1 tsp chopped cilantro (optional). Taste and adjust seasoning.

Cover tightly (to prevent browning) if not using immediately.

Prepare your chosen protein. For grilled chicken or carne asada: season with salt and pepper (or preferred marinade), grill or pan-sear over medium-high heat until cooked through, then rest 5 minutes and slice into strips (about 6 oz portions).

For shrimp: season lightly and sauté in 1 tsp oil over medium-high heat 1–2 minutes per side until opaque and cooked through (6 oz).

For fish: season and pan-sear or grill 3–4 minutes per side depending on thickness until flaky (6 oz).

For carnitas: reheat shredded braised pork in a skillet until crisp edges form, about 4–5 minutes.

For adobo cauliflower: toss cauliflower florets in adobo sauce, roast at 425°F (220°C) until tender and slightly charred, about 20–25 minutes, using a 6 oz portion for the bowl.

Divide the warm rice among two bowls (about 1 cup cooked rice per bowl).

Top each bowl with 1/2 cup warmed seasoned black beans, 1 cup shredded romaine, and 1/2 cup sliced red cabbage (adjust to preference).

Spoon 1/3–1/2 cup pico de gallo over the vegetables, then add about 3 tbsp guacamole to each bowl.

Add your chosen protein (approximately 6 oz per serving) if using. Drizzle a teaspoon of olive oil over the bowl and sprinkle a pinch of crushed red pepper if desired.

Serve with a lime wedge alongside for squeezing over the bowl.