USC women’s basketball guard Rian Forestier brings you a Tex-Mex-inspired meal power-packed with flavor and culture – hearty, satisfying, and game-day ready.

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MADE FOR GAME DAY-AND EVERY DAY

USC women’s basketball guard Rian Forestier brings you a Tex-Mex-inspired meal power-packed with flavor and culture – hearty, satisfying, and game-day ready.

Order now

Rian Forestier grew up in San Antonio, Texas, where competition was part of everyday life. As the younger sibling to an older brother, she was constantly pushed to try new sports—basketball included—fueling a drive that would shape her path on and off the court.

Her love for the game was deeply influenced by the strong women around her, especially her mom, who also played basketball, as well as her stepmom and her teammates. She found inspiration in hometown legend Becky Hammon and in Kobe Bryant, whose work ethic and mindset left a lasting impression—especially through her mom’s love of the Lakers.

The story behind the meal

Made for game day – and every day!

Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀

Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀 Food, like basketball, has a unique power to bring people together. 🏀

- Rian Forestier

Food played an equally meaningful role in Rian’s upbringing. Growing up on mexican food, her comfort meal was always Arroz con Pollo—simple, familiar, and rooted in family. Today, that sense of comfort and connection carries through in everything she does, from her love for USC, teammates and coaches to the way she shows up for her community.

"Growing up in San Antonio, some of my best memories happened around a plate of Spanish rice and chicken.”

“Partnering with Everytable allows me to share a piece of my home with my new community in California, while supporting a mission that ensures no one has to choose between their health and their budget."

- Rian Forestier

Beyond Basketball

Rian is the founder of 4RWD, a nonprofit dedicated to donating basketball shoes to young athletes so every kid has the chance to step onto the court and chase their dreams, no matter their circumstances. For Rian, basketball, food, and community are all about opportunity, belonging, and believing in what’s possible.

Learn more

Bringing a taste of home to California

Rian's Courtside Chicken & Spanish Rice

(Home version)

Rian's Courtside Chicken & Spanish Rice

Servings: 4
Difficulty: Medium +
Prep time: 20 min
Cook time: 60 min

Portion size:

3-4 chicken wings
½ cup Spanish style rice
½ cup black beans
½ cup esquites style corn
1 tsp Queso Cotija
1 tsp Cilantro

Ingredients

Ingredients:

Dry ingredients

  • 3 Tbsp guajillo chili powder
  • 1½ tsp smoked paprika
  • 1½ tsp kosher salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried oregano
  • ⅛ tsp ground cinnamon
  • Pinch ground clove

Wet ingredients

  • 3 Tbsp chipotle in adobo, puréed
  • 3 Tbsp tomato paste
  • ¼ cup orange juice
  • 2 Tbsp lime juice
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp honey
  • 2 Tbsp brown sugar
  • 1½ Tbsp Worcestershire sauce
  • ¼ cup low-sodium chicken broth

Spanish Style Rice:

  • 1 cup long-grain brown rice
  • 2½ cups low-sodium chicken broth
  • ¼ cup tomato purée or crushed tomatoes
  • 1 Tbsp unsalted butter
  • 1 Tbsp neutral oil (sunflower, canola, or avocado)
  • 1 small jalapeño, finely diced (seeds removed for mild heat)
  • ¾ tsp kosher salt
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin

Esquites Style Corn:

  • 1 14oz can Fire-Roasted Corn, drained
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Lime Juice (juice from 1 lime)
  • 1 clove Garlic, finely minced
  • ¼ cup Cilantro, chopped
  • ¼ cup Cotija cheese, grated
  • ¼ tsp Kosher Salt (or to taste)

Refried Black Beans:

  • 1 15oz can Black Beans, low-sodium, drained
  • ⅔ cup Water
  • ½ Medium Yellow Onion, diced
  • 2 Tbsp Neutral Cooking Oil
  • 3 cloves Garlic, minced
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Mexican Oregano
  • ½ tsp Ground Coriander
  • ¼ tsp Cayenne
  • 2 Tbsp Lime Juice (juice of ½ lime)
  • 2 tsp Cilantro Leaves, Chopped
  • 2 tspKosher Salt (or to taste)

Steps

Prep and cooking instructions

Prep all ingredients before getting started.

  1. Peel, trim, and dice or mince all needed items. 
  2. Have all ingredients and seasonings measured and ready to go.

For the Chicken Wings

1. Make the marinade

  • In a large bowl, whisk together all spices first.
  • Add wet ingredients and whisk until smooth and thick, like a loose BBQ sauce.

2. Marinate the wings

  • Pat wings very dry (important for roasting).
  • Toss wings thoroughly in marinade.
  • (Minimum: 2 hours, Best: Overnight, covered, refrigerated)

3. Roast

  • Heat oven to 425°F
  • Line a sheet pan with foil and place a wire rack on top (lightly oil rack)
  • Arrange wings in a single layer
  • Roast for 25 minutes, then flip wings and roast another 20–25 minutes until deeply browned and slightly charred at edges

For the Rice

1.  Preheat oven to 375°F.

2. Build the base

  • In a small saucepan or oven-safe skillet over medium heat:
  • Add oil and butter
  • Sauté jalapeño for 1–2 minutes until fragrant (no browning)
  • Stir in tomato purée, chili powder, cumin, garlic powder, and salt
  • Cook 30–60 seconds to bloom spices

3. Assemble

  • Stir in rice, coating it well
  • Add chicken broth and bring to a gentle simmer

4. Bake (the key step)

  • Transfer everything to a tight-fitting, oven-safe dish
  • Cover very tightly with foil or a lid
  • Bake for 55–60 minutes, undisturbed

5. Rest & fluff

  • Remove from oven
  • Keep covered and rest 10 minutes
  • Fluff gently with a fork 

Make the Black Beans

  1. Heat the oil in a medium sized pot over medium-high heat.
  2. Add the diced onions and cook, stirring occasionally for about 3-5 minutes.
  3. Once the onions are beginning to look translucent, add the minced garlic and cook for another 2-3 minutes, until the mixture is soft and fragrant.
  4. Stir in the dry spices and water (make sure the mixture is thoroughly combined). 
  5. Bring to a simmer.
  6. Add in the beans and return to a simmer.
  7. Once the liquid has reduced by about half, stir in lime juice, salt, and cilantro.
  8. Set aside and keep warm until ready to plate.

Make the Esquites Style Corn

  1. In a medium-sized mixing bowl, add all ingredients.
  2. Stir to thoroughly combine all ingredients.
  3. Set aside, keeping cool until time to plate and serve.

Tip: This can be made one day ahead and kept refrigerated until needed.

Let's plate it:

  1. Spoon an even amount of rice onto one side of 4 separate plates.
  2. Scoop even amounts of beans next to each portion of rice.
  3. Add equal portions of corn next to the rice and beans on each plate.
  4. Place about 3 chicken wings onto each plate.
  5. Garnish with chopped cilantro. 
  6. Enjoy!