Recipe Collection: Fajita Veggies and Rice

This is my obsession.

I love to eat at Chipotle.  I admit it.  It’s the only “fast food” that actually uses real ingredients and that doesn’t make me feel horrible after eating it.  I always get the same thing — brown rice, carnitas and/or barbacoa (did you know you can get 1/2 and 1/2?), fajita veggies, green salsa, mild salsa, cheese, and lettuce.  All the veggies.

But that’s just…not something I can do everyday.  I can, however, make it at home and eat it as often as I want.  Which is literally everyday.  I’m not kidding, this is what I make to take to work for lunch every week.

I love all the flavors.  I love that I can mix it up a little by changing up the meat in it.  And I’m going to teach you how to get fluffy, not sticky rice that is just perfect.  (And if you want to toss in a little cilantro and lime, I won’t tell anyone.  That’s pretty darn delicious, too.)

Serve this with my fresh tomato salsa for best results.  You won’t be sorry.

Fajita Veggies and Rice

Fajita veggies are cooked quickly until just tender-crisp.  They don’t take long at all and they are easy.  I failed at making them many times in the past because I would overcook them.  I was trying too hard.  Don’t be me…

Same goes for the rice.  It is easy, and there are a couple of tricks to it.  Choose brown basmati rice — it’s the longest, thinnest grain.  Use lots of water to cook, and cook until it’s just barely done…the grains shouldn’t be fully open yet.  If needed, rinse after.  Getting rid of extra starch will stop the stickiness.

Ingredients:

• 1 c. brown basmati rice
• 2 tbsp. avocado oil
• 4 – 5 bell peppers, mixed colors, sliced
• 1 medium onion, sliced
• 1 tsp. oregano
• 1 – 2 tsp. salt

Step 1: In a large pot, add rice and at least 4 cups water.

Step 2: Bring rice to a boil, then turn heat to medium and allow it to simmer for about 30 – 40 min.  Watch it carefully towards the end!

Step 3: When rice is almost done, heat oil in a large frying pan on medium-high heat.  It should be shimmery but not smoking.  (Avocado is a great oil because it’s good for high heat and it has a neutral flavor.)

Step 4: Prep your peppers and onions.  Yours don’t have to be laid out like a rainbow, but I couldn’t resist.

Step 5: Add all the peppers and onions to the pan at once and stir.  Toss in oregano and some salt.

Step 6: Keep stirring frequently until peppers are just soft enough to be poked with a fork, but still firm/tender.  Set them aside for a minute.

Step 7: Back to the rice!  It should be just barely cooked, grains not fully opened yet.  (If they burst open it’ll get sticky.)  Remove the rice from the heat and drain any remaining water, or use a slotted spoon to scoop it out.

You know, if you wanted to add about 1/2 lime and 1/2 bunch of cilantro, along with a pinch of salt and a teaspoon or so of avocado oil right now…I wouldn’t blame you.  I’m just saying.

Step 8: Scoop the rice onto a plate or into a container (I use these to take lunch to work).  Top with fajita veggies.

If you want to add meat, go ahead.  Sometimes I do basic grilled chicken.  This time I did shredded beef that tasted a lot like barbacoa.  If you want it vegan, leave that out.  Up to you.

But do make this fresh tomato salsa.  It’s so delicious, this meal pretty much begs for the flavors.  Seriously, do it.  Especially while local, true vine-ripened tomatoes are still available.

How do you like your fajita veggies and rice?