Fajita Brown Rice Bowl: A Flavorful and Nutritious Mexican-Inspired Delight

Looking for a flavorful and nutritious meal that’s perfect for a lunch or dinner? Look no further than our Fajita Brown Rice Bowl! This Mexican-inspired dish is a creative twist on traditional fajitas, featuring roasted bell peppers, onions, and pinto beans; served over brown rice and topped with creamy avocado, cheddar cheese, and fresh cilantro.

A Nutrient-Packed Meal

Our Fajita Brown Rice Bowl is not only delicious but also packed with nutrients. Brown rice provides sustained energy, while pinto beans offer a boost of protein and fiber. The bell peppers and onions add a burst of vitamin C and antioxidants, and the avocado contributes healthy fats. This dish is also customizable to suit your dietary needs, making it perfect for vegans, vegetarians, and meat-lovers alike. Leave off the cheese for a vegan option, or add cooked chicken for a protein packed brown rice bowl.

A Symphony of Flavors and Textures

The Fajita Brown Rice Bowl is a true symphony of flavors and textures. The roasted bell peppers and onions are cooked to charred perfection. With a blend of chili powder, cumin, and smoked paprika (or use our Sazon seasoning), adding a depth of flavor that’s both spicy and savory. The creamy avocado and melty cheese add a richness and freshness, and the cilantro brings a citrusy zing in combination with the lime juice. For perfectly cooked brown rice every time, we recommend using an instant pot (6 qt version is perfect) and cooking for 22 minutes, let the steam naturally release for 10 minutes, then open and fluff with a fork.

Conclusion: Try our Fajita Brown Rice Bowl today and experience the vibrant flavors and textures of Mexico in a nutritious and delicious meal. With its customizable ingredients and easy preparation, this dish is perfect for anyone looking for a healthy and flavorful meal that’s sure to become a favorite.

Fajita Brown Rice Bowl

Savor the flavors of Mexico with our vibrant Fajita Brown Rice Bowl, packed with an array of textures and tastes! This nutritious bowl features brown rice, pinto beans, and sautéed red and yellow bell peppers, onions, and spices, topped with creamy avocado, cheddar cheese, and a sprinkle of fresh cilantro. A squeeze of lime juice brings everything together, creating a delightful and satisfying meal that's perfect for a quick lunch or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 630 kcal

Equipment

• 2 half sheet pans
• 1 Instant pot or large pot for rice

Ingredients

  

• 2 avocado
• 1 ½ cups brown rice
• ½ cup cheddar cheese
• 1 small bunch cilantro
• 2 limes
• 2 cans pinto beans
• 2 red bell peppers
• 2 red onion
• 2 yellow bell peppers
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• salt and pepper, to taste

Instructions

 

• Rinse 1 ½ cups of brown rice until the water runs clear. Cook according to package directions, or add to instant pot with 2 cups of water, cook on high pressure for 22 minutes, natural release for 10 minutes. Season with salt, set aside until serving.
  1 ½ cups brown rice
• Wash and dry the fresh produce.
• Trim, seed, and slice bell peppers lengthwise into thin strips. Place in a large bowl.
  2 yellow bell peppers, 2 red bell peppers
• Peel, halve, and slice onions crosswise into ½-inch thick half-moons. Add to the bowl with the peppers along with oil and spices; toss to combine. Divide veggies between two baking sheet pans and spread out in an even layer.
  2 red onion, 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 2 tablespoons extra virgin olive oil, salt and pepper,
• Juice one of the limes over the veggies. Cut remaining limes into wedges and set aside for serving.
  2 limes
• Turn oven to 450℉, place baking sheets in the oven and roast (no need to preheat), stirring halfway through, until veggies are tender and starting to char, 10-12 minutes.
• Drain and rinse Pinto beans.
  2 cans pinto beans
• Coarsely grate cheese.
  ½ cup cheddar cheese
• When the veggies are done, remove from the oven. Add beans to the baking sheets; stir to combine, spread out in an even layer, and sprinkle with cheese.
• Return baking sheets to the oven and continue to bake until beans are warmed through and cheese is melted, 4-5 minutes more.
• Meanwhile, halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.
  2 avocado
• Pull cilantro leaves off the stems; and roughly chop the leaves. Add half to the brown rice and stir to combine. (Set remaining cilantro aside for serving.)
  1 small bunch cilantro
• Divide brown rice, cheesy fajita bake, and avocado between bowls; sprinkle with reserved cilantro. Serve with lime wedges for squeezing and enjoy!

Keyword avocado, bell peppers, brown rice, healthy, healthy soup