Fajita Brown Rice with Mushrooms, Peppers & Onions

Although this dish is as simple as it gets – tossing roasted vegetables with cooked rice and lime juice – it’s surprisingly satisfying and incredibly flavorful. This is a commonly requested dish when it comes to personal cheffing because it’s a perfect side dish to any Mexican-inspired entree and also a perfect base to a Mexican-style grain bowl.

If you are a fan of meal prep, this dish is definitely for you. Why? It’s equally yummy hot, cold or room temp, it’s super versatile and, best of all, it only requires 7 ingredients (including salt & oil!). It’s also vegan and gluten-free, so everyone can enjoy.

If you need some inspo for how to serve, try serving on fresh greens topped with black beans, smashed avocado and salsa. Or make some simple chili-lime-spiced salmon or chicken to go with it. Meat-free like me? Try it with my crispy chipotle tofu or serve it along side a spinach & cheese quesadilla. The possibilities are legit endless.

Fajita Brown Rice with Onions, Peppers & Mushrooms
Serves: 4-6

Ingredients

1 cup dry brown rice (I prefer long grain)
sea salt, fine grain
16-20 ounces cremini mushrooms, sliced
2 large bell peppers, ribs seeds removed, cut into strips
1 large white or yellow onion, sauté sliced*
juice of a lime (approx. scant 2 tbs)

To Make

Preheat oven to 425 degrees.

Make brown rice according to package instructions. General method… In a saucepan, combine 1 cup brown rice with 2 cups water and 3/4 teaspoon salt. Bring to a boil, reduce to simmer, cover with lid and simmer for 35-40 or until water is fully absorbed. Remove from heat and allow to sit for 15 minutes, still covered with lid, allowing the rice to steam.

While rice cooks, roast the veggies. Toss mushrooms with 3/4 teaspoon salt and spread out onto a baking sheet. I don’t bother using oil but if you must, 2 teaspoons is good. Toss pepper strips with 1.5 teaspoons oil and 1/2 teaspoon salt. Spread out onto one half of another baking sheet. Toss onions slices with 1.5 teaspoons oil and 1/2 teaspoon salt. Spread out onto the other half of the baking sheet with the peppers. The veggies will overlap slightly but should be spread into a single layer as best as possible.

Roast mushrooms, peppers and onions for 25 minutes. Gently toss and re-distribute into overlapping single layer. Roast for another 15 minutes, give or take.

Fluff rice with a fork. Toss with roasted veggies (I reserved some for garnishing on top). Add lime juice. Season with salt to taste. Garnish with reserved veggies and cilantro, if desired.

* sauté slicing, versus salad slicing, is slicing the onion through the root ends. To do this, cut onion in half through the root. Trim both sides of each half. Peel off outer layers. Slice each half into 1/4-1/2″ slices, cutting through the root instead of parallel to it.