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1
In medium saucepan, cover beans with inch of water and bring to a boil over medium-high heat. Turn off heat and let stand 1 hour. Drain beans and return to pot. Add chicken broth, 1 cup water, onion, garlic, jalapeno, cumin, and 1 teaspoon salt. Bring to boil over medium-high heat. Reduce heat and simmer until beans are fully tender, stirring occasionally, about 1 hour. Add water as necessary if beans become dry before they are tender. Season to taste with salt and pepper and set aside.
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2
: While the beans cook, bring chicken broth and 2 cups water to simmer in medium saucepan. Add chicken and simmer gently until just cooked through (160u00b0F), about 10 minutes. Remove chicken from broth. When cool enough to handle, tear into large shreds. Toss with lime juice and zest, and oil. Season to taste with salt and pepper. Set aside.
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3
: Combine rice with 4 cups water, turmeric, olive oil, and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, cover, reduce to lowest setting, and cook without disturbing for ten minutes. Remove from heat and let rest with cover on until ready to serve.
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4
In medium bowl, gently mash avocado. Stir in onion, jalapeno, and oil. Season to taste with lime juice and salt.
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5
: Place tomatoes in fine mesh strainer set over bowl. Toss with 1/2 teaspoon salt and let drain for 30 minutes. When ready to serve, shake tomatoes and discard excess liquid. Combine tomatoes, onion, oil, jalapeno, and cilantro. Season to taste with lime juice, salt, and pepper.
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6
: Place beans, chicken, rice, guacamole, and salsa in separate serving bowls, along optional garnishes. Allow guests to put together their own bowls.
