Fajita Rice Bowls

Every year, I get so freakin’ excited about cinco de Mayo.

I have not a shred of Mexican heritage in my blood, but look- they’ve got good food down there.

And margaritas.

I realize how shallow it is to look forward to a day solely for the way it is celebrated rather than what it signifies, but…

I really like margaritas.

So in honor of the holiday, and because I need some vegetables to balance out aforementioned tequila drinks and enchiladas oozing with cheese (oh, did I not mention those? Well, they were implied), I threw this dish together.

Fajita Rice Bowls
serves 2

1/2 cup dry brown rice (or rice of choice)
1/2 cup fresh cilantro, chopped
1 cup chicken stock or broth (or use vegetable broth to make vegetarian)
1 medium yellow onion, thinly sliced
1 bell pepper, thinly sliced (I used a frozen bell pepper medley)
1 cup cremini mushrooms, sliced
1/2 cup zucchini, julienned
1/2 cup corn (fresh or frozen)
1 t olive oil
1/2 t cumin
1/2 t chili powder
1/4 t oregano
salt, to taste (I used about 1/8 teaspoon)
2 T plain Greek yogurt (or sour cream)
1 T mayonnaise (optional)
1 T favorite hot sauce (I used a Trader Joe’s brand), or to taste

1. Combine rice and broth in a pot and cook according to package directions.
2. Heat oil in a skillet over medium high heat until almost rippling. Add all vegetables except for corn to the skillet and stir fry until they begin to develop some color.
3. Add corn and spices and cook for an additional 3-4 minutes, until tender.
4. Combine yogurt, mayo and hot sauce in a small bowl, mixing well.
5. Once rice is cooked, add cilantro to the pot and fluff with a fork.
6. Spoon rice into a bowl, top with veggies and sauce.

This is not my most beautiful dish by any stretch of the imagination.

And then I went and mixed it all up to make it even less attractive.

I’m sorry I’m not sorry for that photo.

This is a great, simple way to make healthier Mexican food, and let’s face it- we could probably all use something healthy before this weekend.

PLUS, the Kentucky Derby is on Saturday! What is a girl to choose? Bourbon? Tequila? BOTH?

I’ll figure that one out after I finish my veggies.

7 thoughts on “Fajita Rice Bowls

  1. Hehe I made enchiladas for my Cinco De Mayo post, but what I liked even BETTER was the next day when I made a rice and beans bowl for lunch out of the sides! Sooo good!

Comments are closed.