Veggie Fajita Bowl &



  • 1 Bag (10 oz.) Path of Life Cilantro Lime Rice Blend, cooked according to package instructions
  • 1 cup sliced Red Onion
  • 2 Bell Peppers, color of choice, sliced
  • 3 tsp. Olive Oil, divided
  • 1 tsp. Fajita Seasoning
  • 1 (15.5 oz) can Black Beans, rinsed and drained
  • 1 (12 oz) package frozen, thawed Corn
  • ½ cup Water
  • Optional toppings: Pico De Gallo, Cilantro, Avocado, Sliced Jalapenos, Lime Wedges, Warmed Tortillas



Chef’s Tip: Any bell peppers are tasty here- green are a bit more savory and red or orange will be more sweet. Try substituting kidney or pinto beans for the black beans and if you’re feeling decadent add a sprinkle of cotija or shredded cheddar. Serve with flour or corn tortillas for a hearty meal.

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium high heat. Add onion and bell pepper; sauté 2 minutes. Add fajita seasoning and sauté 2 minutes or until beginning to brown. Remove from pan and keep warm.
  2. Heat remaining teaspoon oil. Add corn; sauté 3 minutes or until beginning to brown. Add beans and water; cook, stirring, until heated. Add reserved vegetables to pan and stir to combine. Add salt to taste.
  3. Divide the vegetable mixture among 4 bowls; top evenly with rice. Serve with additional toppings, as desired.

Servings: 4


Some of our favorite recipes using our Cilantro Lime Rice Blend