1: Cook the Mahatma Jasmine rice: Heat 4 tablespoons of olive oil in a pot, add rice and stir until coated.
2: Add 3 cups of water, diced poblano pepper, jalapeño (if using), chopped cilantro, minced garlic, diced onion, chicken bouillon paste, and salt.
3: Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until rice is cooked.
4: Fry flour tortillas in oil until crispy to make the tostadas.
5: Assemble the salad bowls with the cooked rice, pinto beans, chopped lettuce, shredded cheese, and preferred dressings or salsas.
6: Top with grilled chicken and serve immediately.
