Combine 3 roma tomatoes, diced, ½ white onion, finely diced, 1 jalapeño, seeded and minced, 2 tbsp fresh cilantro for pico, chopped, 1 tbsp lime juice for pico, and ½ tsp salt in a bowl. Toss well and set aside — the longer it sits, the better it tastes.

Bring 3 cup chicken broth to a boil in a medium saucepan. Add 1 ½ cup long grain white rice and 1 tbsp butter, stir once, reduce heat to low, cover, and simmer.

Remove rice from heat and let it steam covered for 5 minutes. Fluff with a fork, then stir in 3 tbsp lime juice (about 2 limes) and ¼ cup fresh cilantro, chopped. Season with salt to taste.

Warm 15 oz canned black beans, drained and rinsed in a small saucepan over medium-low heat. Stir in ½ tsp garlic powder and ½ tsp cumin. Heat through for about 5 minutes — don't let them dry out.

Heat 1 ½ cup frozen or canned corn, drained in a skillet over medium-high heat until lightly charred, about 3–4 minutes. A little color adds great flavor.

Heat 3 cup rotisserie chicken, shredded in the microwave or in a skillet with a splash of broth or water to keep it moist. Season with a pinch of cumin and salt if desired.

Start with a base of cilantro lime rice, then layer on chicken, black beans, and corn. Top with pico de gallo, 2 avocado, sliced or guacamole, a dollop of ½ cup sour cream, and a handful of 1 cup shredded Mexican cheese blend. Serve immediately.