Place the pico de gallo in a mesh strainer over a small bowl to collect the excess juice.

In a skillet over high heat, add the bell peppers and onions with a generous splash of water. Toss and sauté the veggies periodically, allowing them the singe briefly to gain a bit of color every so often. Add a splash of water if they are sticking too much. Season generously with the salt and pepper.

Place the juice and garlic in a saute pan and bring up to a simmer over medium-high heat. Stir in the cumin and finish the sauce with the butter.

Fold in the black beans and warm over medium-low heat. Add a splash of water if the beans are sticking as you stir them. Season with salt if needed for unsalted beans.

Place the steamy brown rice on the bottom of a dish. Top with the warmed black beans, hot sauteed fajita style vegetables, and finish with the pico de gallo, a few sprigs of cilantro and the juice of the lime on top.

Sour cream and cheese are also fun toppings especially for the dairy lover.