Prepare the rice according to package instructions. While the rice cooks, chop all of your vegetables and have them ready to go.

In a large skillet, add one tablespoon of olive oil and warm over medium heat. Add the onion and cook for 2-3 minutes, until translucent. Add the poblano pepper, garlic, and ground cumin then stir together and cook for another 3 minutes.

Next add the drained and rinsed pinto beans, corn, and cooked rice. Stir together until combined and cook for 2 minutes, until heated through. Add the diced tomato and lime juice then stir to combine. Top with shredded cheese.

Set the oven to broil then place the skillet on the top rack and cook for about 5 minutes, until cheese is bubbly and light golden brown. Using an oven mitt, remove the skillet from the oven and set aside. Serve immediately with fresh cilantro, diced avocado, salsa and tortilla chips (optional).

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.