What's For Dinner: Fajita Veggie Rice Bowl


My go-to easy dinner involves beans, rice, and whatever veggies I have on hand. If there's a ripe avocado on the countertop, so much the better. The fajita veggie rice bowl I made the other night for dinner included a base of brown rice, a layer of heated black beans, and a second layer of sauteed onions, red peppers, and mushrooms. This was all topped with a chopped heirloom tomato (I cannot even put to words how excited I am to see heirloom tomatoes back in the grocery store) and a bit of freshly-grated monterey jack. Add a healthy scoop of mashed avocado, and the meal is ready to eat.

Fajita Veggie Rice Bowl (printer-friendly version)
makes one serving

1/2 cup brown rice, cooked
1/2 cup black beans, cooked
2 teaspoons olive oil
1/2 white onion, chopped
1/4 red pepper, sliced into strips
1/2 cup white mushrooms, sliced
1/2 heirloom tomato, chopped
1/4 cup freshly-grated monterey jack cheese
1/4 cup mashed avocado

1. Add the olive oil to a skillet and heat over medium-high heat.
2. Add the chopped onions, red pepper strips, and sliced mushrooms.
3. Saute until all the veggies are softened and the onions are lightly browned, about 4-5 minutes. Remove from the heat.
4. Add the cooked rice to the bottom of a bowl. Top with a spoonful of black beans. Add the sauteed veggies on top of the black beans. Top the whole shebang with chopped tomato, grated cheese, and avocado.
5. Eat as-is or add a few tortilla chips for scooping.

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