Start by getting the rice going. Purple rice takes a while to cook so let is do it's thing while you cook everything else.
I like to make the cucumber tomato salad so that it has time to soak in the yummy dressing. The dressing step is optional, you can totally just chop the veggies and toss them on top of your bowl. Chop the tomatoes in half and slice the cucumbers. Dice the red onion and mix all three into a medium sized mixing bowl. Whisk together the olive oil, vinegar, sugar, salt, and oregano in a separate bowl and drizzle over the veggies. Mix and pop in the fridge to chill while we cook the chicken.
Grill the chicken or bake it however you prefer. I seasoned mine with seasoning salt and a little bit of pepper. Towards the end of grilling I brushed on some BBQ sauce. Cook chicken thighs until they reach an internal temperature of 165 degrees farenheit.
Drain and rinse the beans and corn. Heat beans and corn in the microwave or on the stovetop, however you prefer!
Once the rice is done and chicken is done, you are ready to assemble. In a bowl add in purple rice. Add in pinto beans, corn, prepped cucumber tomatoes salad, and cheddar cheese. Top with grilled BBQ chicken, extra BBQ sauce, and ranch of course! Enjoy!
