Start with the base: Grab a bowl and layer in your Mexican rice. It’s the foundation, so make it nice and even.

Add the chicken: Place the cooked chicken on top of the rice. If you’re using leftovers, give them a quick warm-up in a skillet for that fresh-cooked vibe.

Layer the veggies: Sprinkle the shredded red cabbage and lettuce over the chicken. The mix of textures and colors makes it all the more appetizing.

Beans and cheese time: Add the black beans and a generous layer of shredded cheddar cheese. Let the cheese melt slightly for that gooey goodness.

Top it off: Here’s the fun part — dollop on the Pico de Gallo, guacamole, and sour cream. Don’t skimp; these toppings bring all the flavors together.

Now, grab your fork, give everything a good mix (or keep it layered if you’re a visual eater), and dig in. Every bite is an explosion of flavor.