One-Pan Fajita Rice Skillet (Print Version)

A colorful skillet dish blending bell peppers, black beans, and spiced rice for a hearty vegan dinner.

# 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 - 2 1/4 cups vegetable broth

→ Spices

11 - 1 1/2 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon ground coriander
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt, plus more to taste
17 - 1/4 teaspoon black pepper
18 - Olive oil or water for cooking

→ Optional Garnishes

19 - 1/4 cup fresh cilantro, chopped
20 - 1 lime, cut into wedges
21 - 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 to 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 to 20 minutes for white rice, 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.

# Additional Tips::

01 -
  • It's genuinely one pan: No stacking dishes in the sink, no juggling multiple burners, just one beautiful skillet doing all the work.
  • Tastes like restaurant food without the price tag: The spice blend hits that smoky-savory note that makes people think you spent way more effort than you did.
  • Flexible enough to keep everyone happy: Works perfectly vegan, naturally gluten-free, and you can load it however your crowd wants.
02 -
  • Don't skip the resting step: I learned this the hard way—if you dig in the second the lid comes off, you get soggy rice instead of fluffy grains.
  • The ratio of liquid to rice matters more than you think: Too much and you get porridge, too little and you have crunchy pockets; the amounts here are calibrated specifically for this method.
03 -
  • Don't let the bottom catch: Stir those peppers and onions regularly so they develop color without burning—burnt edges taste bitter and ruin the whole mood.
  • Taste as you go: The amount of salt in vegetable broth varies wildly, so add your own in stages rather than all at once and end up over-seasoned.
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