I make beans and rice to go along with our Fajita night, and then enjoy the leftovers as is for lunch the next day with a side salad.
2 cups brown rice, cooked according to package instructions
1 can of pinto beans, rinsed
1-2 jalapenos, finely diced
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 bunch of cilantro (I love cilantro but you can use less), stems discarded and leaves finely chopped
spices: chili powder, salt, pepper, garlic powder, cumin
In a large pan, heat 3-4 tablespoons of oil and add diced jalapenos, red and green bell peppers, cooking on medium heat until they soften
Add cooked rice and pinto beans, sprinkling in spices to taste (I sprinkle a little of everything, taste and add until it's how I want it) - begin with 1/2 tsp of each spice
Turn off stovetop and mix in the chopped cilantro.
Enjoy as is or add to Fajitas like the one below:
Chicken Fajitas on a bed of brown rice:
Begin with rice and beans
chopped romaine lettuce
chicken seasoned with adobe spice and grilled