Vegan Fajita Rice Skillet (Print Version)

Colorful fajita vegetables combined with rice and black beans in a satisfying one-pan meal.

# What You 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 - 2 1/4 cups vegetable broth

→ Spices

11 - 1 1/2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp chili powder
14 - 1/2 tsp ground coriander
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt, plus more to taste
17 - 1/4 tsp black pepper

→ Optional Garnishes

18 - 1/4 cup fresh cilantro, chopped
19 - 1 lime, cut into wedges
20 - Sliced avocado or vegan sour cream

# How To Make It:

01 - Heat a large deep skillet over medium heat. Add a splash of olive oil or a few tablespoons of water for oil-free cooking.
02 - Add the sliced onions and bell peppers. Sauté for 4–5 minutes, until softened and lightly caramelized.
03 - Stir in the garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add the cumin, smoked paprika, chili powder, coriander, oregano, salt, and pepper. Stir to coat the vegetables evenly with the spices.
05 - Add the rice, black beans, diced tomatoes with juices, and vegetable broth. Stir until well combined.
06 - Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes until the 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 seasoning if needed.
09 - Serve hot, garnished with cilantro, lime wedges, and avocado or vegan sour cream if desired.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The fajita spices transform simple ingredients into something that tastes restaurant-quality but takes barely 45 minutes.
  • It's naturally vegan and gluten-free, so you can serve it to almost anyone without extra fussing.
02 -
  • Don't skip rinsing the rice or the canned beans—this single step is what keeps everything from turning mushy and gummy.
  • The key to tender rice without overcooking is not lifting the lid during those 18 to 20 minutes, even if you're curious about what's happening underneath.
03 -
  • Slicing the peppers and onions relatively thin means they cook down and integrate into the rice instead of staying as distinct chunks.
  • If your vegetable broth is unsalted, start with the full 1/2 teaspoon of salt and taste before adding more—it's easier to add salt than to take it out.
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