Gluten-Free Fajita Rice Bowl
This simple Fajita Rice dish is our version of a yummy fajita night! We love fajitas, but don't like tortillas which are hard to find organic and gluten-free (per our dietary needs).
It's super simple, very yummy and really healthy too. It barely needs a recipe, as much as some inspiration to make it. And inspiration I can do. ;)
All of these fajita rice ingredients are optional. Choose what works for you!
- 1 lb organic and pastured chicken, beef or tofu, cubed
- 3 large yellow onions, sliced and halved
- 2 bell peppers
- 3 large tomatoes, wedged
- 32 oz black beans, cooked
- Tomatilla salsa
- 4 cups cooked brown rice
- Olive oil
- Fajita mix (below)
Fajita Rice Seasoning
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon cumin
1/4 teaspoon or more of garlic powder
1 teaspoon sugar
1/2 teaspoon salt
Coat your protein in olive oil and toss in the fajita mix unti coated. We like to let this marinate as long as possible, up to 24 hours in the fridge.
Caramalize the onions in olive oil in a large cast iron pan, adding the bell peppers close to the end. (Sometimes we even take some of the fajita mix and marinate the veggies for a few hours too.)
Add in the meat or tofu and cook until done. Move everything to the side of the pan, turn up the heat a bit and add the tomato wedges to seer them (mmmm).
Place your cooked brown rice into a bowl or on a plate, top with the fajita ingredients, and tomatillo salsa for extra flavor. If you're not dairy-free you can also add organic cheese or sour cream, but this is also yummy without it.
This fajita rice recipe is one of our favorites!
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