4 cups cooked brown rice

1 T lime juice

2 T chopped cilantro

2 cups corn

1/4 cup roasted tomatoes

3 T finely chopped yellow onion

1 serrano chili pepper

1 clove garlic, minced

1 T avocado oil

1 tsp chili powder

6-7 vine ripened tomatoes

6-8 red peppers

Cook the rice and let cool.
Add lime juice and cilantro mixing well.
Add the corn, roasted tomatoes, pepper, garlic, chili powder, and 2 of the 3 tablespoons of onion and avocado oil to a pan of medium high heat and cook until onion have been thoroughly cooked, about 10 minutes mixing often.
Remove from heat and immediately add the last tablespoon