Instructions

• Heat a large, fairly deep skillet over medium-high heat and add 3 to 4 tablespoons olive oil.
• Add the diced red onion and cook, stirring occasionally, until the onion softens and just begins to lightly caramelize, about 5 to 7 minutes.
• Add the minced or pressed garlic and cook, stirring nearly constantly, until fragrant, about 1 minute.
• Add 1 cup dry rice and quinoa medley and stir to coat with the oil and onion mixture; let the grains toast, stirring, for about 30 seconds.
• Pour in 3 cups water (or the amount the package directs to cook 1 cup dry grains). If desired, drizzle in an additional 1 to 2 tablespoons olive oil to help prevent sticking. Bring to a gentle simmer.
• Reduce the heat to low, cover the skillet, and cook until the water is absorbed and the grains are tender. Check at 10 minutes, stir gently, then continue cooking as needed (about 10–15 minutes total, depending on the grains).
• Once the grains are tender, add the drained and rinsed black beans, drained and rinsed corn, diced tomatoes, diced yellow bell pepper, and the seeded, very finely diced serrano chile (use 1/2 to 1 serrano as listed; omit or substitute jalapeño if you prefer less heat). Add 1 to 2 tablespoons cumin and stir to combine. If the mixture seems dry, drizzle more olive oil to taste.
• Add 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, stir, then taste and adjust seasoning or heat as desired.
• Stir in 1/3 cup finely minced fresh cilantro and 1 to 4 tablespoons freshly squeezed lime juice to taste. Serve immediately warm, or let cool to room temperature or chill before serving.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.