Fajita Bowl Recipe

Rinse rice under cold water until water runs clear. In a medium saucepan bring 4 cups water (or broth) to a boil. Add 2 cups rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes or until liquid is absorbed. Remove from heat, stir in 1 tbsp butter if using, and let sit covered 5 minutes. Fluff with a fork.

While rice cooks, warm the black beans in a small pot over low heat until heated through; season with a pinch of salt and 1–2 tsp lime juice if desired. Keep covered and set aside.

In a bowl whisk together 3 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp smoked paprika (optional), 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. This is your fajita marinade/seasoning.

Place your chosen protein (1 lb chicken, steak, shrimp or veg blend) in a shallow dish or zip-top bag. Pour 2/3 of the marinade over the protein and toss to coat evenly. Reserve the remaining marinade for the vegetables. Marinate chicken or steak 20–30 minutes (or up to 2 hours refrigerated). Shrimp or vegetables only need 10–15 minutes.

Heat 1 tbs vegetable oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers and spread into a single layer. Let cook undisturbed 2 minutes to develop color, then stir occasionally for 5–7 minutes until softened but still slightly crisp.

Pour the reserved marinade over the vegetables, add the diced tomatoes, and cook 1–2 more minutes until tomatoes warm. Transfer vegetables to a bowl and keep warm.

Wipe the pan, add 1 tbs oil and heat over high heat until shimmering. For chicken: add marinated chicken in a single layer and cook 3–5 minutes per side until cooked through and browned (internal temp 165°F/74°C). For steak: sear 2–4 minutes per side for medium-rare to medium, then rest 5 minutes and slice across the grain. For shrimp: cook 1–2 minutes per side until pink and opaque. For vegetarian blend: sauté 4–6 minutes until tender and browned.

If desired, return the cooked vegetables to the pan with the protein for 1 minute to combine flavors before removing from heat.

In a blender or food processor combine 1 ripe avocado, 1/4 cup Greek yogurt, 1 tbs lime juice, 2 tbs chopped cilantro, 1/2 tsp minced garlic and 1/2 tsp salt. Blend until smooth, adding up to 1 tbs water to reach desired consistency. Taste and adjust lime or salt as needed.

Divide the cooked rice evenly among 4 bowls (about 1/2 cup cooked rice per serving as a base).

Spoon 1/4 cup black beans into each bowl next to the rice.

Top rice/beans with an even portion of the fajita vegetables and sliced protein (about 4 oz protein per bowl).

Add shredded cheese (approximately 1/4 cup per bowl), a generous dollop of guac-style sauce (about 2 tbs), and a spoon of sour cream if using.

Drizzle your choice of finishing sauce (chipotle crema, salsa verde, or red salsa) about 1–2 tbs per bowl, garnish with chopped cilantro and a lime wedge.

Serve immediately while hot. Offer extra sauces, guacamole and lime wedges on the side. For meal prep store components separately (rice/beans, protein/veggies, and toppings) and assemble when ready.