Fajitas!
Saturday night I made fajitas and rice from a fantastic recipe over at Hello Veggie’s Recipe Garden. They were great! I made very few changes, but I did note them in italics. Most changes were due to me forgetting to grab things at the store. 
What You’ll Need:
Fajitas:3/4 white onion, sliced, halved and separated
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly (I left out the green pepper. I don’t do well with them.)
3 large carrots, large end sliced (I just made mine matchsticks pretty much.)
1 tsp cheyenne pepper (cayenne pepper)
1 tsp cumin
1/4 tsp chili powder
2 T canola oil (optional, may substitute with water) (I got my onion mostly done in water, added the other veg for a min and then added ~1 Tbs oil)
1/2 water, reserved for cookingServing suggestions: Surprising amazing fajita veggies are zucchini, broccoli, red potato, and green beans. If you have them, add them in or substitute them for carrots. I recommend onions, peppers, plus 1-3 additional veggies.
I made ours using carrots, mushrooms, onions, and fresh green beans. I wanted to have zucchini as well, but there were zero decent looking zukes at the store.This was an AWESOME mix!
Rice:
1 cup brown rice, I used long grain
2 cups filtered water
1/2 lime
1 avocado, diced
1 small tomato, dicedOk, for my rice, I totally used wild rice. I had some quick cook stuff and time was short, so I went for it. It rocked! I had Ro Tel on top of it. No dice on the avocado at the market. I hit up Trader Joes and now I have some cute organic avocados and limes, so I’ll be doing it Jenn’s way next time for sure.
How You’ll Do It:
Bring rice and water to a boil in a medium pot on high heat. Then cover and reduce to a low simmer for 40 minutes. (Or cook according to package directions)
When there is about 15 minutes left on the rice, get veggies ready if they are not already. Use a grill pan or a large cast iron skillet to cook fajitas on. (I used a grill pan) <<----- Jenn, not me. :D
Heat your grill pan (or cast iron) on medium high heat. When hot, add oil or water (depending on if you prefer to cook fat free or not. I splurged for the oil and I believe it upped the flavor). Add all veggies together. Cook veggies for 3-4 minutes, using a fork or tongs to rotate regularly. Your grill pan or skillet should be very hot. Add cumin and chili powder next, along with a splash of your reserved cooking water to give the veggies a boost of heat. Use fork or tongs or ‘shake’ grill pan on the stove to keep the veggies consistently moving as they grill. Turn heat to high and continue adding reserved cooking water as needed for steam, while moving veggies consistently. Cook for a total of about 10 minutes, add the cheyenne pepper during the last two minutes.
Serve a heaping scoop of rice and squeeze 1/2 a limes worth of juice over the rice. Top with avocado and tomato pieces. I ate my vegetable fajitas plain, without a tortilla, but feel free to eat your fajitas traditionally with a small [wheat] tortilla.
We didn’t have tortillas with ours either. And we were STUFFED! These were so good, people. You seriously need to make them. We had some Tofutti Better Than Sour Cream on top. It was amazing with or without the BTSC. They had just the right amount of spice and burn. I like to keep my red peppers crisp, especially in a spicy dish. I find that the sweet pepper helps to cut the heat and makes for a more enjoyable hot dish.
Make sure you check out Hello Veggie. There is TONS of great info there!!
