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mattlacasse
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To a large and fairly deep skillet, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and just begin to lightly caramelize, about 5 to 7 minutes; stir frequently.
Add the garlic and cook for about 1 minute, or until fragrant; stirring nearly constantly.
Add the rice and quinoa and stir it into the onion mixture and let it toast for about 30 seconds.
Add 3 cups water, or what the package instructs you to add if you're cooking 1 cup dry rice/quinoa.
Reduce the heat to low, cover the skillet with a lid, and cook for about 10 to 15 minutes, or until all the water has absorbed and the rice and quinoa are tender. Check at 10 minutes, stir, and cook for additional time as necessary.
When tender, add the beans, corn, tomatoes, bell peppers, optional serrano chile, cumin, and stir to combine. If necessary to avoid dryness, drizzle in more olive oil at any time, to taste.
Add the salt, pepper, stir to combine, and taste. Depending on your preference for heat, you may want to add more serrano or jalapeno. Or additional cumin, salt, and/or pepper for more developed flavor.
Add the cilantro and lime juice to taste, stir to combine, and serve immediately. Medley can be served warm, at room temp, or chilled.