Fajita Bowl on the go

One of my personal favorites for taking to lunch at work or just a nice dinner.

Ingrediants:

Rice- (Brown or White)- 2-3 cup rice

Black beans: 2 cans

Colored Bell peppers (adds sweetness, can substitute for green bel pepper)- 2 large julienne cut

Red Onion- 1 medium julienne cut

Spinach- 1 cup

Chipotle peppers in adobo sauce- 2 tbsp

Avocado- 1 peeled and sliced

Sour cream (optional)- 2 tbsp.

EVOO- 4 tbsp

Garlic - chopped

Cilantro - for garnish

Cucumber- 1 cup diced

Fajita spice- 2 tbsp (refer to seasoning article here)

Steps

Cook Rice:

Wash and soak rice in water while you prepare the vegetables

After soaking for 15 minutes, add rice to pot with medium heat and add almost double the amount of water (1:1.5 is good ratio)

One the water is absorbed, turn off the heat and keep covered for 5-10 mins

Veggie Toppings

Julienne cut bell peppers and onions. Heat a pan with medium heat and add 1 tbsp oil. Add the onions first, saute for 2-3 minutes until onion starts :sweating”. Add bell pepper and saute for additional 2-3 minutes before adding 1 tbspn of taco seasoning. if bell pepper seem to stick on the bottom of the pan, add a splash of water to deglaze the pan. Cook everything for 5 mins untill all veggies are beautifully soft. Turn off heat and remove from pan to set aside.

Beans

In the same pan of bell pepper and onion mixture, heat 1tbsp oil and add chopped garlic. Once garlic is slightly golden brown, add the chipotle peppers (roughly chopped). add chopped mushrooms and a pinch of salt. This will help the mushroom to release water. Saute until mushroom has released enough liquid, add black beans to this. Cook mixture for 1-2 minute. Add salt per taste (also depends on type of canned black beans you use. Some already have salt in them hence I would recommend adjusting the salt)

To assemble the bowl:

First add spinach to make a bed, add a scoop of beans, rice and bell paper mix. Top with freshly made guacamole and optional sour cream and mexican blend of cheese. Garnish with fresh cilantro and squeeze of lime