Loaded Vegetable Fajita Rice Bowl
This loaded vegetable fajita rice bowl is piled high with perfectly seared and seasoned vegetables to make your lunch healthy, easy, and delicious!
Equipment
- Medium sized pan
- Measuring spoons and cup
Ingredients
- 1 cup white rice
- 2 tbsp olive oil
- 1/2 red onion sliced
- 1/2 yellow bell pepper sliced into 1/4" thick slices
- 1/2 red bell pepper sliced into 1/4" thick slices
- 15.25 oz can southwest corn
- 15 oz can black beans
Additional options
- cotija cheese
- Mexican crema
- jalapeño
- cilantro
Fajita spice blend
- 1/2 tsp garlic powder
- 1/2 tsp chilli powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp cayenne
- 1/4 tsp onion powder
- 1/2 tsp salt
Instructions
- Cook the rice. Heat 2 cups of water over high heat in a medium sized pot. Cook the rice according to package instructions. Once the rice is done cooking, fluff it and place it to the side.
- Sear the fajita vegetables. Heat a cast iron pan or a heavy bottom pan over medium high heat. Once the pan is hot, add the olive oil, it should shimmer right away. Add the fajita spice blend to the olive oil and cook for 1-2 minutes until it is very fragrant. Add the vegetables to the pan and stir to coat the vegetables in the spice blend. Cook the vegetables for 5-7 minutes until the edges of the vegetables are browned.
- Prepare the corn and beans. Drain the corn. Drain and rinse the beans.
- Build the rice bowl. Place the rice in an individual bowl. Build the bowl by adding a serving of corn, beans, then topping with the seared fajita vegetables, and any other additional toppings. Mangia!
Nutrition
Calories: 1482kcalCarbohydrates: 262gProtein: 87gFat: 12gSaturated Fat: 2gSodium: 13mgPotassium: 3464mgFiber: 83gSugar: 1gVitamin A: 552IUVitamin C: 47mgCalcium: 269mgIron: 20mg
Nutrition values are estimates, for exact values consult a nutritionist.