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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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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