Description
Roasting Tex Mex marinated peppers and onions in the oven while the cilantro lime rice simmers on the stove makes these veggie fajita bowls an easy dinner.
Ingredients
Scale
- For rice
- 1 cup brown rice
- 1–3/4 cups water
- 1 garlic clove, minced
- 1/3 cup chopped cilantro
- Juice of 1 lime
- 1–15 ounce can black beans, rinsed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For peppers & onions
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 3 tablespoons vegetable oil
- 3 large bell peppers, thinly sliced
- 1 red onion, thinly sliced
- For serving
- Sliced avocado
- Roughly chopped cilantro
Instructions
- Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the rice and water to a boil, reduce the heat, cover and simmer for 25-30 minutes until the grains are tender. Remove from the heat. Let stand for 5 minutes and fluff with a fork. Stir in the garlic, cilantro, lime juice, black beans, salt and pepper.
- While the rice is cooking, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, lime juice and vegetable oil in a large bowl. Add the peppers and onions tossing to coat.
- Spread the peppers and onions across a sheet pan and roast for 20-25 minutes until they start to brown at the edges.
- Spoon the rice into bowls followed by the peppers and onions. Top with avocado slices and sprinkle with chopped cilantro.
Notes
For leftovers: Store the peppers and onions in one container and the rice in another container in the refrigerator. Leftovers can be warmed in the microwave.