I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

Fajita Bowls with Cilantro-Lime Rice

Fajita Bowls with Cilantro-Lime Rice

Sooooo… this recipe has gotten rave reviews in my household.  My other half said that this falls into the category of his top five favorite meals… EVER.  And he eats a lot of pretty decent meals quite often, if I do say so myself.  😉 He said it reminds him of a vegetarian burrito bowl from Chipotle, but better… and I’d bet it’s significantly healthier too. The original recipe was made with white rice as a base, but recently I have tried it with brown rice and quinoa.  While I happen to prefer it with quinoa (it has the same great taste and I feel better about eating it knowing that it’s a little healthier than the rice), the general consensus in my household is that it’s best with the white rice, so that’s what I’m going to put in the recipe.  But keep in mind you can sub in brown rice or quinoa for the white rice and just keep everything else the same.  This bowl is totally customizable.  You can top yours with some freshly chopped cilantro or pico de gallo if you'd like (you can find a recipe for a fresh pico in my Lentil Walnut Taco Recipe).  Also, if you're in the mood for a slightly sweet element in the dish, you can replace one green bell pepper with a red bell pepper and top with some corn 🌽.  And if you aren't a fan of much spice 💃🏻, you can always omit the jalepeno.  

Servings Prep Time Cook Time Total Time
4 10 mins. 20 mins. 30 mins.


  •  1 ½ cups uncooked white rice
  • 2 tablespoons freshly chopped cilantro, finely chopped
  • Juice of one lime
  • 2 teaspoons ground coriander
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces Portobello mushrooms, sliced
  • 1 white onion, sliced
  • 2 green bell peppers, julienned
  • 1 jalapeno pepper, seeds and stem removed and finely chopped (optional)
  • 2 cloves garlic
  • 2 teaspoons A1 steak sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 can of corn kernels, drained and rinsed (optional)
  • 2 avocados, sliced


1.   Bring 3 cups of water to a boil, stir in rice, cover, reduce heat and cook for 20 minutes or according to package directions.

2.   While rice is cooking, heat a large pan over medium heat, add olive oil and sautee mushrooms 2-3 minutes.  Add A1 and Worcestershire sauce to the pan and stir to coat the mushrooms.  

Once mushrooms have softened, add in the bell peppers, onions, jalapeno (if using), coriander and cumin.  Sautee for another 5-7 minutes until peppers and onions have softened and onions are translucent.  Add garlic to the pan, tossing until garlic becomes golden, approximately 2-3 minutes.

3.   When rice is cooked, remove from heat and fluff with a fork.  Add cilantro, lime juice, coriander, salt and pepper to the rice and stir to combine. 

4.  Fill a bowl with rice, top with sautéed vegetables, black beans, corn and avocado slices. Enjoy!

Toddler Tip:

Let your toddler measure out the spices and season the rice in this dish! Also, offer them a taste of a bell pepper!

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