SLP planned this meal as a result of cleaning out the pantry. She prepped everything and cooked the rice and the chile corn muffins. I cooked the bean-pepper-corn… whatever you’d call it, and the guacamole was left over from a couple days earlier. (Note that the guacamole managed to stay relatively green and fresh looking thanks to the vitamin C in the lime juice.)
We’ve made this sort of beans and rice meal often when we’re in a rush or trying to stave off a run to the store. It’s probably one of the healthiest meals we make, too. I like to experiment a bit with the seasonings in the beans. Typically I use a mixture of chili powder, cumin, minced garlic and about a tablespoon of salsa (believe it or not, I prefer Pace Picante, medium, even over some of the “fancy” brands). This time I incorporated the rest of the canned green chiles SLP used for the corn muffins, along with a little lime juice to add some acidity. Unfortunately the lime juice also added some other flavors that didn’t totally “work,” but mixing in some guacamole made it all better (as it always does).