1/2yellow bell peppersliced into 1/4" thick slices
1/2red bell peppersliced into 1/4" thick slices
15.25 ozcansouthwest corn
15 ozcanblack beans
Additional options
cotija cheese
Mexican crema
jalapeño
cilantro
Fajita spice blend
1/2tspgarlic powder
1/2tspchilli powder
1/4tspsmoked paprika
1/4tspcumin
1/4tsporegano
1/4tspcayenne
1/4tsponion powder
1/2tspsalt
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!