Craving a fresh and simple meal? Try my Sheet-Pan Fajita Veggie Rice Bowls! This recipe combines colorful veggies with jasmine rice for a tasty dish. Using just one pan makes clean-up easy, too. In this guide, I’ll share all the ingredients, step-by-step instructions, and even helpful tips to make your meal perfect every time. Let’s get cooking and enjoy a delicious feast in no time!
Ingredients
Complete List of Ingredients
- 1 cup jasmine rice
- 2 cups vegetable broth
- 1 bell pepper (red, yellow, or green), sliced
- 1 red onion, sliced
- 1 zucchini, diced
- 1 cup corn (frozen or fresh)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
The ingredients for Sheet-Pan Fajita Veggie Rice Bowls are fresh and simple. I love using jasmine rice because it has a nice fragrance and texture. You will need two cups of vegetable broth to cook the rice. This broth gives the rice flavor and moisture.
For the veggies, I suggest using a mix of bell peppers. You can pick red, yellow, or green, or all three! Slicing a red onion adds sweetness to the dish. Zucchini gives a nice crunch, and corn adds a touch of sweetness. You can use frozen or fresh corn, depending on what you have.
Olive oil is the best choice for roasting. It helps the veggies get golden and crisp. The spices are what make this dish pop! Chili powder, cumin, paprika, and garlic powder blend together for a savory kick. Don’t forget to add salt and pepper to taste.
For garnishing, I love fresh cilantro. It adds color and freshness. Lime wedges are perfect for squeezing on top. This meal is about balance, flavor, and joy in every bite.
Step-by-Step Instructions
Preparing the Rice
1. First, boil the vegetable broth in a medium saucepan. This will add flavor to the rice.
2. Once boiling, add 1 cup of jasmine rice. Turn the heat down to low and cover the pot.
3. Let it simmer for about 15 minutes. The rice will absorb all the broth.
4. After the time is up, fluff the rice with a fork. Set it aside for later.
Preparing the Veggies
1. Slice the bell pepper and red onion into thin strips. Dice the zucchini into small pieces.
2. In a large bowl, combine the chopped veggies with 1 cup of corn.
3. Drizzle 2 tablespoons of olive oil over the veggies.
4. Add 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of garlic powder.
5. Season with salt and pepper to taste, then toss everything well to coat.
Roasting the Vegetables
1. Spread the seasoned veggies evenly on the baking sheet. Make sure they are in a single layer.
2. Place the baking sheet in the preheated oven at 400°F (200°C).
3. Roast for 20-25 minutes. Stir them halfway through for even cooking.
4. Watch for caramelization; the veggies should be tender and slightly browned.
Tips & Tricks
Cooking Tips for Perfect Rice
To avoid mushy rice, always use the right water ratio. For jasmine rice, the ideal ratio is 2 cups of vegetable broth for every 1 cup of rice. Bring the broth to a boil, then reduce heat and cover. This helps the rice cook evenly. After cooking, let it sit for 5 minutes. Fluffing it with a fork creates light, separate grains.
Vegetable Preparation Tips
Slice veggies with a sharp knife for clean cuts. For bell peppers, cut around the core and then slice. For the onion, cut off the ends, peel, then slice. Diced zucchini should be cut into small, even pieces to cook quickly. For seasoning, sprinkle salt and pepper on the veggies before roasting. This enhances their natural flavor, especially when combined with spices like chili powder and cumin.
Serving Suggestions
For presentation, use a colorful bowl. Start with a base of rice, then top with roasted veggies. Add fresh cilantro for a pop of color. Serve lime wedges on the side. Squeezing lime over the bowl adds a fresh taste. Pair with a side of tortilla chips or a simple salad for a complete meal.
Variations
Protein Additions
You can easily add protein to your sheet-pan fajita veggie rice bowls. Tofu, chicken, and shrimp work well.
- Tofu: Cut firm tofu into cubes. Toss it with olive oil and spices. Roast it alongside the veggies for about 20-25 minutes.
- Chicken: Use thin strips of chicken breast. Cook for about 25 minutes or until the chicken is fully cooked.
- Shrimp: Toss shrimp with spices. Add them to the pan during the last 5-7 minutes of cooking to avoid overcooking.
Adjust cooking times based on the protein you choose. Ensure everything is cooked through for the best meal.
Different Grain Options
If you want to change up the base, try different grains instead of jasmine rice. Quinoa or cauliflower rice are great options.
- Quinoa: Rinse and cook it in vegetable broth for added flavor. Use a 1:2 ratio of quinoa to broth. Cook for about 15 minutes.
- Cauliflower Rice: Use pre-riced cauliflower. Sauté it with some olive oil for 5-7 minutes until tender.
These grains offer a new taste and texture. Adjust cooking methods to match your choice.
Flavor Variations
You can enhance the flavor of your bowls with different spices or marinades.
- Spice Up: Try adding cayenne pepper, smoked paprika, or taco seasoning for a kick.
- Marinades: Marinate veggies in lime juice and olive oil before roasting for a zesty flavor.
For extra toppings, consider adding sliced avocado or shredded cheese. These toppings add creaminess and depth to your dish. Enjoy experimenting with flavors!
Storage Info
Storing Leftovers
After you enjoy your meal, store leftovers properly. Keep them in airtight containers. This keeps them fresh and tasty. You can refrigerate them for up to three days. For longer storage, freeze the veggie rice bowls. They can last up to three months in the freezer. Use freezer-safe containers to prevent freezer burn.
Reheating Tips
To reheat, the best method is the microwave. Place a portion in a bowl and cover it. Heat in short bursts, stirring in between. This keeps the rice from drying out. You can also reheat on the stovetop. Add a splash of water and heat on low until warm.
If you have extra veggies left, try new ideas. Mix them into soups or tacos. You can also toss them into omelets for breakfast. These ideas give your leftovers a new life and flavor!
FAQs
How can I make this recipe gluten-free?
You can easily make this dish gluten-free. Use gluten-free rice like basmati or long-grain rice. Check your vegetable broth to ensure it has no gluten. You can also find gluten-free chili powder and spices. Make sure to avoid any sauces or dressings that might contain gluten.
Can I use other vegetables?
Absolutely! This recipe is flexible. You can swap in seasonal veggies like asparagus, carrots, or broccoli. Try adding mushrooms for a meaty feel. You can also use sweet potatoes for a different taste. The key is to roast veggies that you enjoy.
How long do leftovers last?
Leftovers will stay good in the fridge for about 3 to 4 days. Store them in airtight containers to keep them fresh. For longer storage, you can freeze the rice and veggies. They will last about 2 to 3 months in the freezer. Just thaw and reheat when you want to enjoy them again.
This blog post covered everything you need for a delicious vegetable and rice dish. We talked about the ingredients, step-by-step instructions, and great tips for cooking. I shared ways to tweak the recipe, whether you want protein, different grains, or flavor changes. Lastly, we looked at how to store and reheat your leftovers.
Use this guide to enjoy a tasty meal that fits your needs. Now, get cooking!
