A flavorful one-pan dish with fajita-seasoned peppers, black beans, and tender rice for easy dinners.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, sliced
02 - 1 yellow bell pepper, sliced
03 - 1 green bell pepper, sliced
04 - 1 medium red onion, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 jalapeño, deseeded and sliced (optional)
→ Rice & Beans
07 - 1 cup long-grain white rice, rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 can (14.5 oz) diced tomatoes with juices
10 - 2¼ cups vegetable broth
→ Spices
11 - 1½ teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground coriander
15 - ½ teaspoon dried oregano
16 - ½ teaspoon salt, plus more to taste
17 - ¼ teaspoon black pepper
→ Optional Garnishes
18 - ¼ cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - Sliced avocado or vegan sour cream
# Directions:
01 - Heat a large, deep skillet over medium heat. Add 2 tablespoons olive oil or water for oil-free cooking.
02 - Add sliced onions and bell peppers. Sauté for 4–5 minutes until softened and lightly caramelized.
03 - Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add cumin, smoked paprika, chili powder, coriander, oregano, salt, and black pepper. Stir to coat vegetables evenly with spices.
05 - Add rice, black beans, diced tomatoes with juices, and vegetable broth. Stir until well combined.
06 - Bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
07 - Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
08 - Taste and adjust salt and pepper as needed.
09 - Transfer to serving bowls and garnish with fresh cilantro, lime wedges, and avocado or vegan sour cream if desired.
