Pin This One-Pan Vegan Fajita Rice Skillet brings all the vibrant flavors of Mexican-inspired cuisine right to your dinner table with minimal effort. The colorful bell peppers, aromatic spices, and hearty black beans create a symphony of flavors that dance together in perfect harmony. As everything cooks in a single pan, the rice absorbs all the savory vegetable broth and tomato juices, resulting in perfectly seasoned grains that complement the fajita vegetables beautifully.
Pin When the aroma of sizzling peppers and onions coated in smoky spices fills your kitchen, you'll know you're in for a treat. This recipe transforms simple ingredients into a satisfying meal that's as nourishing as it is delicious. The combination of three colorful bell peppers not only creates a visually stunning dish but also provides a variety of phytonutrients and a sweet, complex flavor that perfectly balances the earthiness of the black beans.
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, thinly sliced
- 2 cloves garlic, minced
- 1 jalapeño, deseeded and sliced (optional)
- 1 cup long-grain white rice (or brown rice, rinsed)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 (14.5 oz / 410 g) can diced tomatoes with juices
- 2 1/4 cups vegetable broth
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro, chopped (optional garnish)
- 1 lime, cut into wedges (optional garnish)
- Sliced avocado or vegan sour cream (optional garnish)
- Step 1
- Heat a large, deep skillet over medium heat. Add a splash of olive oil or a few tablespoons of water for oil-free cooking.
- Step 2
- Add the sliced onions and bell peppers. Sauté for 4–5 minutes, until softened and lightly caramelized.
- Step 3
- Stir in the garlic and jalapeño. Cook for 1 minute until fragrant.
- Step 4
- Add the cumin, smoked paprika, chili powder, coriander, oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
- Step 5
- Add the rice, black beans, diced tomatoes (with juices), and vegetable broth. Stir until well combined.
- Step 6
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes (white rice) or 40–45 minutes (brown rice), until the rice is tender and liquid is absorbed.
- Step 7
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Step 8
- Taste and adjust seasoning if needed.
- Step 9
- Serve hot, garnished with cilantro, lime wedges, and avocado or vegan sour cream if desired.
For best results, don't skip the step where you let the skillet sit covered after cooking. This allows the steam to continue cooking the rice evenly and helps any excess moisture to be absorbed. When sautéing the vegetables, don't rush the process—allowing them to caramelize slightly will develop deeper flavors that make this dish truly special. If you're sensitive to spice, start with half the amount of chili powder and adjust according to your taste.
This versatile dish welcomes many adaptations. For a protein boost, add cubed and sautéed tofu as suggested in the recipe notes. If you prefer a heartier grain, substitute brown rice, remembering to adjust the cooking time and possibly add a little more broth as brown rice absorbs more liquid. For those who enjoy a smoky kick, a pinch of chipotle powder would be a perfect addition. You can also make it more colorful by adding corn kernels or diced zucchini during the last 5 minutes of cooking.
This one-pan wonder is a complete meal on its own, but there are several ways to enhance your dining experience. Serve it with warm corn tortillas on the side to create impromptu tacos. A simple side salad with a lime vinaigrette would add a refreshing contrast. For a festive spread, offer bowls of additional toppings like diced tomatoes, shredded vegan cheese, pickled jalapeños, and extra lime wedges so everyone can customize their plate. A side of guacamole or chunky avocado salsa would also be a welcome addition.
Pin This One-Pan Vegan Fajita Rice Skillet is more than just a convenient weeknight dinner—it's a celebration of plant-based eating that doesn't compromise on flavor or satisfaction. The combination of protein-rich black beans, aromatic rice, and vibrant vegetables creates a nutritionally balanced meal that will please vegans and omnivores alike. As the days get busier, keep this recipe close at hand for those evenings when you want something nourishing, delicious, and fuss-free that brings the family together around the table.
Recipe FAQ
- → What type of rice works best in this dish?
Long-grain white rice cooks faster and yields a fluffy texture, while brown rice adds fiber but requires longer cooking time. Both work well depending on preference.
- → Can I add extra protein to this skillet?
Yes, sautéed cubed tofu can be added before serving to boost protein content and complement the flavors.
- → How can I adjust the spice level?
Adjust the amount of jalapeño or omit it for milder flavor. Adding chipotle powder can increase smokiness and heat if desired.
- → Is it necessary to use all the listed spices?
The combination of cumin, smoked paprika, chili powder, coriander, and oregano creates the signature fajita flavor, but spices can be adjusted to taste.
- → How should leftovers be stored?
Leftovers keep well refrigerated for up to three days and reheat nicely on the stove or in a microwave.