One dish college mexican fiesta

Liz 0

"Easy to prepare and gets better each day. This dish is how I have survived college and kept my weight in check. It is easy to customize (I love to make mine spicy!). Some suggested add-ins include: corn, kidney beans, pinto beans, avacado, bell peppers of any color, ground turkey, etc. The possiblities are endless."


22 m 6 servings yields 8 cups
Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Add the brown rice, water, and a dash of salt to a pot. Bring water to a boil then reduce heat so the water is simmering. Cook until the rice is almost done and only a small amount of water remains.
  2. Add the chopped peppers and onions to the rice. Allow to cook with the rice for 3-5 minutes.
  3. Add the beans, salsa, and spices to the rice and vegetables. Stir regularly to ensure even distribution. Reduce the heat to low and allow the beans to heat and the spices to distribute their flavor (5-7 minutes).
  4. Turn off heat. Sprinkle the cheese over the dish while stirring.
  5. Serve warm. Sprinkle extra cheese on top, if desired.
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