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- 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. 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. 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. 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. 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. 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. 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. {{image_2}} 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. 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. 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! 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. 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! 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. 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. 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!

Sheet-Pan Fajita Veggie Rice Bowls

Create a delicious and easy weeknight meal with these Sheet-Pan Fajita Veggie Rice Bowls! Packed with colorful veggies and bold spices, this recipe is not only simple but also perfect for a healthy dinner. Roasted to perfection and served over fluffy jasmine rice, these bowls are satisfying and bursting with flavor. Click through to discover how to make this mouthwatering dish that your family will love!
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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)

Instructions
 

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a medium saucepan, bring the vegetable broth to a boil. Add the jasmine rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.

      In a large bowl, combine the sliced bell pepper, red onion, diced zucchini, and corn. Drizzle the olive oil over the vegetables and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and pepper. Toss well to coat.

        Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and caramelized.

            To serve, spoon a generous portion of rice into each bowl, top with the roasted fajita veggies, and garnish with fresh cilantro.

              Serve with lime wedges on the side for squeezing over the bowls for an added zest.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4