4 bone-in, skin-on chicken thighs (or boneless if preferred)

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced

1 cup long-grain rice (uncooked)

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 can (14 oz) diced tomatoes

2 cups chicken broth

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper to taste

Juice of ½ lime

Fresh cilantro and shredded cheese (optional, for topping)

3 cups cooked pasta (like rotini or penne)

1 cup cherry tomatoes, halved

1/2 cup sliced black olives

1/2 cup cubed mozzarella or mini mozzarella balls

1/2 cup chopped cucumber

1/2 cup diced red bell pepper

1/4 cup red onion, finely chopped

1/2 cup sliced pepperoni or salami (optional)

1/3 cup Italian dressing (store-bought or homemade)

1 tbsp chopped fresh parsley

Salt and pepper to taste

2 cups cooked rice (white or brown)

1½ cups canned black beans (rinsed and drained)

1 cup canned corn kernels (drained)

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, chopped

2 cups enchilada sauce (store-bought or homemade)

2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream or avocado (optional for serving)

1 large whole wheat tortilla or wrap

½ cup cottage cheese

½ cup sliced cucumber

½ tomato, sliced thin

Handful of baby spinach or lettuce

Salt and pepper to taste

Optional: hummus, avocado slices, hot sauce