1 cup rice, cooked according to instructions

1 cup cilantro leaves, chopped

juice of one lime

1/4 tsp salt or to taste

1 onion, diced

2 garlic cloves, finely chopped

3 cups pinto beans (cooked)

1 tsp smoked paprika

1 tsp cumin

1/2 tsp salt or to taste

1/4 tsp pepper

1 tbsp olive oil

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 onion, thinly sliced

1/4 tsp salt or to taste

1/4 tsp pepper or to taste

2 tbsp olive oil

water as needed

2 corn cobs (boiled)

1/4 tsp salt or to taste

1/4 tsp pepper

1/2 tsp paprika powder

1 tbsp olive oil

4 cups tortilla chips

1 lime, chopped into wedges

1 avocado, thinly sliced

1 red onion, marinated in salt and lime juice

1/4 cup pickled jalapeños (store-bought)

For the cilantro lime rice, simply cook white rice according to package instructions and then add in chopped cilantro, lime juice, and a pinch of salt.

For the pinto beans, heat olive oil over medium-high heat. Sauté the onions together with salt until translucent. Add garlic and roast until fragrant. Add the beans with the spices and cook for 5 minutes. Add a bit of water if needed to avoid the beans sticking to the pan.

For the fajita veggies, heat olive oil over medium-high heat. Add the peppers and onions and sauté until tender. This can take around 30 minutes. Add water little by little, as needed.

For the corn, cut the kernels off the cob. Roast in olive oil on high heat until slightly charred. Season with salt, pepper, and paprika. Alternatively, you can also grill the corn cobs first and cut the kernels off afterward.

Assemble rice, beans, fajita veggies, and corn in a bowl. Garnish with tortilla chips, sliced avocado, red onion, lime wedges, and pickled jalapeños. Drizzle with hot sauce and enjoy!