One-Pan Vegan Fajita Rice (Printable)

A vibrant skillet meal combining fajita peppers, rice, and black beans for a flavorful, easy weeknight option.

# 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 - 2¼ cups vegetable broth

→ Spices

11 - 1½ teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon chili powder
14 - ½ teaspoon ground coriander
15 - ½ teaspoon dried oregano
16 - ½ teaspoon salt, plus more to taste
17 - ¼ teaspoon black pepper

→ Optional Garnishes

18 - ¼ 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 2 tablespoons olive oil or water for oil-free cooking.
02 - Add the sliced onions and bell peppers to the skillet. Sauté for 4 to 5 minutes, until softened and lightly caramelized.
03 - Stir in the minced garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add the ground cumin, smoked paprika, chili powder, ground coriander, dried oregano, salt, and black pepper. Stir continuously to coat all vegetables evenly with the spices.
05 - Add the rinsed rice, drained black beans, diced tomatoes with juices, and vegetable broth. Stir until all components are well combined and evenly distributed.
06 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 18 to 20 minutes until the rice is tender and liquid is completely absorbed.
07 - Remove from heat and allow the skillet to rest, covered, for 5 minutes. Fluff the rice gently with a fork to separate grains.
08 - Taste the skillet and adjust salt and pepper as needed to achieve desired flavor balance.
09 - Transfer to serving plates and garnish with fresh cilantro, lime wedges, and avocado or vegan sour cream if desired. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, so cleanup feels almost like cheating.
  • The spices bloom while the vegetables soften, filling your kitchen with that smoky-savory smell that makes people ask what you're cooking.
  • It's genuinely filling without feeling heavy, and it reheats like a dream for lunch the next day.
02 -
  • Don't skimp on the vegetable broth amount; the rice needs all that liquid to cook through properly, and cutting it down leaves you with crunchy rice and a dried-out skillet.
  • Resist the urge to stir constantly once the lid goes on—every time you peek, you release steam and extend the cooking time, which disrupts everything.
03 -
  • If your kitchen runs cold or your stovetop heats unevenly, add an extra 2–3 minutes to the simmering time and check that the rice is actually tender before you declare it done.
  • Using vegetable broth that you actually like makes a real difference—taste it straight before adding it to the skillet, because if it tastes sad on its own, it won't magically improve in the finished dish.
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