Burrito Bowl

Toss hot rice with lime juice, cilantro, and a pinch of salt.

Warm the black beans with a splash of water, cumin, and salt until creamy at the edges.

Season and grill the chicken or steak, then rest and slice it across the grain.

Divide rice among bowls and arrange beans, meat, corn salsa, pico de gallo, avocado, and cheese in distinct sections.

Drizzle with crema and serve with extra lime so each bowl can be mixed at the table.