We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

Rice
1 tablespoon olive oil
1/4 medium onion, chopped
1 cup parboiled (precocido) rice
1 1/2 cups chicken broth (vegetable broth can be substituted for a vegetarian dish)

Beans
1 tablespoon olive oil
1/4 medium onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
3-4 hatch/green chilis, sliced (canned is fine; if using fresh, roasted and skinned)
2 15-ounce cans black beans, rinsed
1 cup chicken broth (vegetable broth can be substituted for a vegetarian dish)

Serving
1 store-bought rotisserie chicken
Cilantro, roughly chopped
Avocado, diced
Cotija cheese, crumbled
Crema or sour cream
Lime wedges
Salsa of your choice

Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add rice, stir to coat, and sauté for an additional 2 minutes. Add broth and season with salt, if necessary. Bring to a boil, reduce heat to low, cover, cover and reduce heat to simmer until rice is tender (20-35 minutes).

While rice is cooking, heat remaining 1 tablespoon oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add coriander and cumin; stir 1 minute. Add beans, chilis, and broth; season with salt and pepper. Bring to a boil, reduce heat, and simmer, occasionally mashing beans gently, until thickened to desired consistency, 8-10 minutes.

Serve broken down (or reheated) chicken with rice and beans. Top with chopped cilantro, avocado, cheese, lime wedges, crema, and a salsa of your choice.