Veggie Fajita Bowls

Veggie Fajita Bowls


For rice
1 cup brown rice
2 cups water
1 garlic clove, minced
1 handful cilantro, chopped
Juice of 1 lime
1 teaspoon kosher salt
1/2 teaspoon black pepper

For fajita bowl
1 tablespoon vegetable oil
1 poblano pepper, deseeded and sliced lengthwise
1 small red onion, sliced
1 red bell pepper, deseeded and sliced lengthwise
1 green bell pepper, deseeded and sliced lengthwise
1 yellow bell pepper, deseeded and sliced lengthwise
1 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can black beans, rinsed and drained
1 handful cilantro, chopped
Crumbled tortilla chips for serving
Lime wedges for serving


In a small saucepan, bring 1cup rice and 2 cups water to a boil. Reduce the heat, cover and simmer until the rice is tender, about 30 minutes. Let the rice sit for 5 minutes before fluffing with a fork and stirring in the garlic, cilantro, lime juice, salt and pepper.

For the vegetables, heat the oil in a large skillet over high heat. When the oil is shimmering, add the poblano peppers and onions. Sauté for a minute until fragrant and then add the bell peppers, cumin, salt and pepper. Continue sautéing for 2-3 minutes until the peppers are tender, but still a bit crisp.

To serve, divide the rice into 4 bowls. Top with sautéed vegetables, black beans, cilantro and tortilla chips. Place a lime wedge in each bowl.