3mediumbell pepperssliced into thin ½" strips, see note #1
1mediumred onionsliced into ½" strips
1cupuncooked long grain white rice
½cuproughly chopped cilantrosee note #2
2tablespoonslime juicefrom one lime, see note #3
½teaspoonlime zestfrom one lime
215 ounce cansblack beansdrained and rinsed, see note #4
¼cupvegetable broth or water
2mediumripe avocadosskins and seed removed
3tablespoonswatermore as needed
salt to taste
Heat a 12″ cast iron pan or skillet over medium-high heat. Once hot, drizzle in neutral oil.
Add the sliced bell peppers and onion. Sprinkle with salt. Let cook for 5 minutes, stirring only 2-3 times. The veggies will shrink as they cook.
After 5 minutes, sprinkle in the cumin and chili powder. Stir again. Cook for another 5 minutes, or until softened to desired consistency. Cook for 10 minutes for more texture and 15 minutes total for very soft veggies.
Rinse the rice. In a medium pot, combine 1 cup white rice with 2 cups water. Add ¼ teaspoon salt. Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low heat and cover with a lid. Simmer until the rice is tender, about 15-20 minutes.
Remove from heat and stir in the cilantro, lime juice, lime zest and black pepper. Taste for salt.
Add the black beans, vegetable broth, chopped cilantro, chili powder, cumin and salt to a medium sauce pot over medium heat. Cover and let simmer for 10 minutes, turning the heat down as needed to prevent the beans from burning.
Taste for seasonings and stir in one tablespoon lime juice just before serving.
Combine all ingredients (avocado, lime juice, cilantro, water, garlic powder) in a blender. Blend until smooth. Add 1 tablespoon water at a time to reach a thick pourable consistency, if needed.
Making the Bowls
Divide equal amounts of rice, beans and fajita veggies between 4-5 bowls. Top with avocado cream. Serve with a lime wedge.
Bell peppers: I use a variety of red, orange and green peppers. The peppers should be "julienned" or sliced into ½" strips.
Cilantro: One large bunch of cilantro is enough for this recipe.
Limes: One lime usually has about 2 tablespoons lime juice. I use a total of 3 limes for this recipe, one of which is for serving.
Black beans: Two cans is equivalent to about 3 cups cooked beans. You can also use pinto beans or red beans.
Storage and reheating: Keep refrigerated in a closed container for 3-4 days for best quality. Reheat in the microwave for about 2 minutes, until warmed through. You can also reheat the fajita veggies in a cast iron pan/skillet over medium heat.
Freezing: The rice, beans and fajita veggies all freeze well. Freeze components separately or as individual bowls/servings in closed freezer safe containers for up to 3 months.