Southwest Fajita Bowls Recipe
South of the border style with sautéed onions and peppers, crisp romaine, corn, black beans, fresh pico de gallo, guacamole, jalapeños and rice pilaf. Topped with fresh cilantro and chipotle sauce.
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Ingredients
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Vegetables
Grains
Condiments
Method
Preparation
- 1
Prepare the Rice Pilaf
In a saucepan, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for about 15-20 minutes until rice is fluffy and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 2
Sauté the Vegetables
While the rice is cooking, slice the onion and bell peppers into thin strips. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and bell peppers, and sauté for about 5-7 minutes until they are softened and slightly caramelized. Season with salt and pepper to taste.
- 3
Prepare the Black Beans and Corn
In a small saucepan, heat the black beans and corn over medium heat until warmed through, about 5 minutes. Season with cumin, salt, and pepper to taste.
Assembly
- 4
Assemble the Bowls
In large bowls, start with a base of crisp romaine lettuce. Top with a generous scoop of the rice pilaf, followed by the sautéed onions and peppers, warmed black beans, and corn.
- 5
Add Toppings
Add a generous scoop of pico de gallo, a dollop of guacamole, and sliced jalapeños on top. Drizzle with chipotle sauce and sprinkle with fresh cilantro.
