Written by Kate Tietje
This is my obsession.
I love to eat at Chipotle. I admit it. It’s the only “fast food” that actually uses real ingredients, and that doesn’t make me feel horrible after eating it. I always get the same thing — brown rice, carnitas, and/or barbacoa (did you know you can get 1/2 and 1/2?), fajita veggies, green salsa, mild salsa, cheese, and lettuce. All the veggies.
But that’s just…not something I can do every day. I can, however, make it at home and eat it as often as I want, which is literally every day. I’m not kidding; this is what I make to take to work for lunch every week.
I love all the flavors. I love mixing it up a little by changing the meat in it. And I will teach you how to get fluffy, not sticky, rice that is just perfect. (I won’t tell anyone if you want to toss in a little cilantro and lime. That’s pretty darn delicious, too.)
Serve this with my fresh tomato salsa for best results. You won’t be sorry.
Fajita Veggies and Rice
Fajita veggies are cooked quickly until just tender-crisp. They don’t take long at all, and they are easy. I failed at making them many times because I would overcook them. I was trying too hard. Don’t be me…
The same goes for the rice. It is easy, and there are a couple of tricks to it. Choose brown basmati rice — it’s the longest, thinnest grain. Use lots of water to cook, and cook until it’s just barely done…the grains shouldn’t be fully open yet. If needed, rinse after. Getting rid of extra starch will stop the stickiness.
Ingredients:
- 1 cup brown basmati rice
- 2 tbsp. avocado oil
- 4 – 5 bell peppers, mixed colors, sliced
- 1 medium onion, sliced
- 1 tsp. oregano
- 1 – 2 tsp. salt
Step 1: Add rice and at least 4 cups of water in a large pot.
Step 2: Bring rice to a boil, then turn the heat to medium and allow it to simmer for about 30 – 40 min. Watch it carefully towards the end!
Step 3: When rice is almost done, heat oil in a large frying pan on medium-high heat. It should be shimmery but not smoking. (Avocado is a great oil because it’s good for high heat and has a neutral flavor.)
Step 4: Prep your peppers and onions. Yours don’t have to be laid out like a rainbow, but I couldn’t resist.
Step 5: Add all the peppers and onions to the pan immediately and stir. Toss in oregano and some salt.
Step 6: Keep stirring frequently until peppers are just soft enough to be poked with a fork but still firm/tender. Set them aside for a minute.
Step 7: Back to the rice! It should be just barely cooked, with grains not fully opened yet. (If they burst open, it’ll get sticky.) Remove the rice from the heat and drain any remaining water, or use a slotted spoon to scoop it out.
If you wanted to add about 1/2 lime and 1/2 bunch of cilantro, along with a pinch of salt and a teaspoon or so of avocado oil right now…I wouldn’t blame you. I’m just saying.
Step 8: Scoop the rice onto a plate or into a container (I use these to take lunch to work). Top with fajita veggies.
If you want to add meat, go ahead. Sometimes, I do basic grilled chicken. This time, I did shredded beef that tasted a lot like barbacoa. If you want it vegan, leave that out; it’s up to you.
But do make this fresh tomato salsa. It’s so delicious; this meal pretty much begs for the flavors. Seriously, do it. Especially while local, true vine-ripened tomatoes are still available.
Fajita Veggies and Rice
Ingredients
- 1 cup brown basmati rice
- 2 tbsp. avocado oil
- 4 - 5 bell peppers mixed colors, sliced
- 1 medium onion sliced
- 1 tsp. oregano
- 1 - 2 tsp. salt
Instructions
- Add rice and at least 4 cups of water in a large pot.
- Bring rice to a boil, then turn the heat to medium and allow it to simmer for about 30 - 40 min. Watch it carefully towards the end!
- When rice is almost done, heat oil in a large frying pan on medium-high heat. It should be shimmery but not smoking. (Avocado is a great oil because it's good for high heat and has a neutral flavor.)
- Prep your peppers and onions. Yours don't have to be laid out like a rainbow, but I couldn't resist.
- Add all the peppers and onions to the pan immediately and stir. Toss in oregano and some salt.
- Keep stirring frequently until peppers are just soft enough to be poked with a fork but still firm/tender. Set them aside for a minute.
- Back to the rice! It should be just barely cooked, with grains not fully opened yet. (If they burst open, it'll get sticky.) Remove the rice from the heat and drain any remaining water, or use a slotted spoon to scoop it out.
- Optional: If you wanted to add about 1/2 lime and 1/2 bunch of cilantro, along with a pinch of salt and a teaspoon or so of avocado oil right now...I wouldn't blame you. I'm just saying.
- Scoop the rice onto a plate or into a container (I use these to take lunch to work). Top with fajita veggies.
