Skillet Fajita Rice With Peppers
Skillet fajita rice with peppers, black beans, and warm spices makes a colorful one-pan dinner. Made with pantry staples and finished with fresh lime.
By Nora Bellweather ·
Recipe
Skillet Fajita Rice With Peppers
By Nora Bellweather · Tex-Mex-inspired
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 cup uncooked long-grain white rice, not instant
- 2 tbsp olive oil, divided
- 1 large red bell pepper, seeded and cut into 1/4-inch-wide strips
- 1 large yellow bell pepper, seeded and cut into 1/4-inch-wide strips
- 1 medium yellow onion, diced
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 2 tsp mild chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp fine salt
- 1¾ cup low-sodium vegetable broth
- 15 oz canned black beans, drained and rinsed
- 1 tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges for serving
Method
- 1
Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, then drain thoroughly.
- 2
Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium-high heat. Add the pepper strips and cook for 6–8 minutes, stirring occasionally, until lightly browned in spots and just tender.
- 3
Transfer the peppers to a plate, leaving any oil in the skillet.
- 4
Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the onion. Cook for 3–4 minutes, stirring frequently, until softened.
- 5
Stir in the garlic, tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until the paste darkens slightly.
- 6
Add the drained rice and stir for 1 minute, until the grains are evenly coated with the tomato-spice mixture.
- 7
Pour in the vegetable broth and add the salt. Scrape up any browned bits from the bottom of the skillet and bring to a steady boil.
- 8
Cover with a tight-fitting lid, reduce the heat to low, and simmer gently for 15 minutes without lifting the lid.
- 9
Quickly scatter the black beans and cooked peppers over the rice without stirring. Cover again and cook over low heat for 5 minutes, until the liquid is absorbed and the rice is tender. If the rice is still firm and the pan looks dry, add 2 tablespoons hot water and cook, covered, for another 3–5 minutes.
- 10
Remove the skillet from the heat and let it stand, covered, for 5 minutes.
- 11
Add the lime juice and gently fluff the rice with a fork, folding in the beans and peppers. Sprinkle with cilantro and serve with lime wedges.
The story behind it
This skillet fajita rice brings together browned bell peppers, fluffy seasoned rice, and black beans in one pan. The peppers cook first, so they keep their color and texture instead of disappearing into the rice. Finish with lime and cilantro, then bring the skillet straight to the table.
A Rice Skillet With Plenty of Color
This recipe uses a short round of high-heat cooking for the peppers, followed by a gentle simmer for the rice. Cooking the peppers separately keeps them from becoming overly soft while the grains absorb the broth. Tomato paste gives the rice a warm red-orange color without adding the extra liquid that comes with canned tomatoes.
A 12-inch deep skillet with a tight-fitting lid gives the vegetables room to brown and holds enough steam to cook the rice evenly. A heavy sauté pan works well, too. If your lid has a loose fit, check the rice near the end of cooking; escaping steam can leave the pan dry before the grains are tender.
Practical Swaps and Serving Ideas
- Peppers: Use any combination of red, yellow, orange, or green bell peppers. Green peppers bring a slightly sharper flavor.
- Beans: Pinto beans can replace black beans in the same amount. Drain and rinse either variety before adding.
- Heat: The recipe is mildly spiced when made with mild chili powder. Add a pinch of cayenne with the spices if you want more heat.
- Toppings: Diced avocado, salsa, sliced scallions, or a spoonful of plant-based sour cream all work well. Serve them separately so everyone can finish their own bowl.
Make-Ahead and Storage
Slice the peppers and dice the onion up to two days ahead, then refrigerate in covered containers. For leftovers, divide the rice into shallow containers and refrigerate promptly, within two hours of cooking. Keep refrigerated for up to four days, or freeze individual portions for up to three months.
Reheat a portion with a splash of water in a loosely covered microwave-safe bowl, stirring halfway through, until steaming hot throughout. On the stove, use a covered skillet over low heat and add water as needed to loosen the rice. Add fresh lime and cilantro after reheating.
Frequently Asked Questions
Can I use brown rice?
Not with the same timing and liquid amount. Brown rice takes substantially longer to cook. For the most reliable result, use regular long-grain white rice here, not instant rice.
Why is my rice still firm?
The heat may have been too low, or the lid may have allowed steam to escape. Add two tablespoons of hot water, cover, and cook over low heat for another three to five minutes before checking again.
Can I leave out the cilantro?
Yes. Omit it or use sliced scallions instead. Keep the lime juice, which brightens the rice and balances the smoky spices.
Is this gluten-free?
The ingredients are naturally gluten-free, but check the labels on your vegetable broth and chili powder blend if you need to avoid gluten strictly.
Serve this rice in bowls with extra lime wedges and any toppings you have on hand. Leftovers also make a handy filling for burritos the next day.
