Heat a nonstick or cast-iron skillet over medium-high heat.

Wash and cut the bell peppers and onions into strips.

Add the peppers and onions, along with the seasonings (listed above, ½ to 1 teaspoon each), to the hot skillet. Let the veggies sear and give off their own liquid to keep them from sticking. Stir every few minutes so that different sides touch the hot skillet. If they start to burn, turn down the heat and/or deglaze the skillet with 2 tbsp of water.

(If you're not using quick-cooking rice, start the rice first!)

After you place the veggies in the skillet. Measure the rice, add to a mesh strainer, and rinse.

Add the rice and 1 ½ cups of water to a medium pot. Place over high heat and bring to a boil. (Most rice follows a 1 to 1.5 ratio of rice to water: see package instructions, as the ratio could vary depending on your chosen brand).

After the rice begins to boil, turn down the heat to medium or medium-low and simmer (covered) for about ten minutes or until the rice is done (see package directions, as all types of rice require different cooking times.

After the fajitas are nicely seared and cooked but still firm, remove from the skillet and place in a bowl for serving.

Drain and rinse 1 can of beans. Add the beans, seasonings (listed above, ½ to 1 teaspoon each), and ½ cup water directly to the same skillet (no need to wash in between). Heat over medium until the beans are warm and the water in reduced.

Remove the beans and place in a bowl for serving.

While the other food is cooking you can prep the other ingredients. Wash and cut or tear the lettuce. Collect and prepare your salsa and other garnishes.

Place all of the components in different bowls on the table and let everyone build their own burrito bowl from their favorite ingredients and garnishes. Enjoy!