Finely chop the onion and garlic. Dice the bell peppers. Sauté the onion, garlic, and bell pepper with a generous splash of olive oil in a deep frying pan.

After 5 minutes, add the orzo, diced tomatoes, and chili beans. Stir in the Mexican spices and lime juice. Then pour in 600 ml of water and cook for 10 minutes until tender.
*Is the orzo drying out quickly? Just add a little extra water.

Serve with a few slices of cucumber.