Pour 2 cups of water into a medium saucepan and bring it to a boil.

Add 1 cup of uncooked rice and a pinch of salt to the boiling water.

Reduce the heat to low, cover the pan, and simmer for about 15 minutes or until the water is fully absorbed.

While the rice cooks, rinse and drain 1 cup of black beans.

Heat the beans in a small saucepan over medium heat or in the microwave until warmed through.

Heat 1 cup of frozen corn using your preferred method—microwave or stovetop—until fully warmed.

Shred 1 cup of cooked chicken and warm it in a skillet or microwave with a splash of water or broth if needed.

Dice 1 large tomato and slice 1 avocado.

Set out your toppings: ½ cup shredded cheese, ¼ cup sour cream or yogurt, and ¼ cup salsa or hot sauce.

Once the rice is done, fluff it with a fork and divide evenly between four serving bowls.

Add equal portions of black beans, corn, chicken, tomato, and avocado to each bowl.

Top each bowl with cheese, sour cream or yogurt, and salsa or hot sauce.

Garnish with chopped cilantro, lime wedges, shredded lettuce, or diced red onion if desired.

Serve immediately or store in containers for later.