So anyway, we returned to Nebraska and I was bound and determined to replicate the Fajita Bowl that I'd had at Crazy Bowls. The result was great and it has truly become a faithful stand-by recipe in our home. We have so many variations of it, from ultra-simple (just brown rice, beans, and a sprinkling 'o' cheese) to the full-fledged bowl. The following recipe is the vegatarian version, but you can just as easily add grilled chicken slices to it. Simple and healthy...what more could you want?
Southwestern Fajita Rice Bowls
- 1 red bell pepper
- 1 green or yellow bell pepper
- 1 large onion
- olive oil
- salt and pepper
- 1 (15 oz.) can ranch-style black beans, undrained
- 1 (15 oz.) can chili-ready beans, undrained
- Hot cooked rice (I use brown basmati rice, but you can whatever type you like)
- shredded cheddar cheese
- additional toppings: lite sour cream, salsa, avocado, green onions, etc.
- Tortilla chips
Preheat the oven broiler. Slice the onion into 1/2-inch thick slices. Place the onion slices and bell peppers on a greased baking sheet. Drizzle the onion slices and bell peppers with olive oil, using a basting brush to evenly coat; sprinkle with salt and pepper. Broil for approximately 20-30 minutes, turning the peppers frequently so that they get evently charred on all sides. (The onions will probably be done roasting before the peppers, so remove them when they are very soft and starting to blacken.) When the peppers are done, remove them and allow to cool slightly. Using a sharp knife, carefully cut out the pepper cores, then slice the peppers into thin strips. Combine onion and pepper strips in a small serving bowl.
In a microwave-safe bowl, combine the ranch and chili beans. Microwave on high for about 3 minutes, or until the beans are heated through.
To assemble: Place a serving of hot rice in each bowl, top with peppers and onions, then beans and shredded cheese. Finish off with desired toppings. Serve with tortilla chips.