Description
A delicious fajita rice bowl topped with creamy avocado and fresh cilantro, perfect for a quick and healthy meal.
Ingredients
Scale
- 1 tablespoon neutral oil
- 3 medium bell peppers (sliced into thin 1/2″ strips)
- 1 medium red onion (sliced into 1/2″ strips)
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup uncooked long grain white rice
- 2 cups water
- 1/4 teaspoon salt
- 1/2 cup roughly chopped cilantro
- 2 tablespoons lime juice (from one lime)
- 1/2 teaspoon lime zest (from one lime)
- 1/4 teaspoon black pepper
- 2 15 ounce cans black beans (drained and rinsed)
- 1/4 cup vegetable broth or water
- 2 tablespoons chopped cilantro
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 tablespoon lime juice
- 2 medium ripe avocados (skins and seed removed)
- 1 tablespoon lime juice
- 1/2 cup chopped cilantro
- 3 tablespoons water (more as needed)
- 1/4 teaspoon garlic powder
- salt to taste
Instructions
- Heat a 12″ cast iron pan or skillet over medium-high heat. Once hot, drizzle in neutral oil.
- Add the sliced bell peppers and onion. Sprinkle with salt. Let cook for 5 minutes, stirring only 2-3 times. The veggies will shrink as they cook.
- After 5 minutes, sprinkle in the cumin and chili powder. Stir again. Cook for another 5 minutes, or until softened to desired consistency.
- Rinse the rice. In a medium pot, combine 1 cup white rice with 2 cups water. Add 1/4 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low heat and cover with a lid. Simmer until the rice is tender, about 15-20 minutes.
- Remove from heat and stir in the cilantro, lime juice, lime zest and black pepper. Taste for salt.
- Add the black beans, vegetable broth, chopped cilantro, chili powder, cumin and salt to a medium sauce pot over medium heat. Cover and let simmer for 10 minutes, turning the heat down as needed to prevent the beans from burning.
- Taste for seasonings and stir in one tablespoon lime juice just before serving.
- Combine all ingredients (avocado, lime juice, cilantro, water, garlic powder) in a blender. Blend until smooth. Add 1 tablespoon water at a time to reach a thick pourable consistency, if needed.
- Divide equal amounts of rice, beans and fajita veggies between 4-5 bowls. Top with avocado cream. Serve with a lime wedge.
Notes
- Note #1: Slicing the bell peppers and onions into thin strips allows for quicker cooking and better texture.
- Note #2: Roughly chopped cilantro adds freshness and flavor to the dish.
- Note #3: The juice from one lime is typically about 2 tablespoons.
- Note #4: Draining and rinsing the black beans reduces sodium content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg