Save There's something about the sizzle of bell peppers hitting a hot skillet that makes me pause everything I'm doing. One Tuesday evening, I was tired of complicated recipes and craving something with actual flavor, so I dumped peppers, rice, and beans into one pan and let the fajita spices do the heavy lifting. Twenty minutes later, my kitchen smelled like a vibrant Mexican restaurant, and I'd discovered the easiest weeknight dinner that somehow tastes like I'd spent hours cooking.
I made this for my friend Maya, who'd just gone vegan and was worried about eating boring food. When she took her first bite and her eyes got wide, I knew I'd nailed something. She's made it at least once a week since, and now she adds her own twists without needing the recipe anymore.
Ingredients
- Red, yellow, and green bell peppers: The trio creates visual pop and a subtle sweetness that balances the spices; slice them thin so they soften quickly and distribute throughout the rice.
- Red onion: Thinner slices mean it caramelizes faster and weaves into the dish instead of staying chunky.
- Garlic and jalapeño: Minced garlic blooms fast in the heat, while the jalapeño adds optional brightness without overwhelming heat.
- Long-grain white rice: Rinsed before cooking, it stays fluffy and absorbs the broth without clumping; brown rice works but needs extra cooking time and liquid.
- Black beans: Rinsed to remove excess sodium, they add protein and a creamy texture without any special preparation.
- Diced tomatoes with juices: The liquid contributes to the cooking broth, and the tomatoes add acidity that brightens the whole dish.
- Vegetable broth: The backbone of moisture and flavor; taste yours first, as some brands are saltier than others.
- Ground cumin, smoked paprika, and chili powder: This trio creates the fajita base; smoked paprika is where the magic happens, so don't skip it.
- Ground coriander and dried oregano: Coriander adds a subtle earthiness while oregano grounds the flavor profile in Mexican-inspired territory.
Instructions
- Get your pan ready:
- Heat a large, deep skillet over medium heat and add a splash of olive oil or a few tablespoons of water if you're keeping things oil-free. Let it warm until you can feel heat radiating when you hold your hand above it.
- Sauté the vegetables:
- Add your sliced onions and bell peppers, letting them cook undisturbed for about two minutes before stirring. After 4 to 5 minutes total, they'll turn soft with edges just beginning to caramelize, which deepens their sweetness.
- Wake up the aromatics:
- Stir in your minced garlic and sliced jalapeño, cooking for just one minute until the raw garlic smell transforms into something rounded and fragrant. This quick cook keeps them fresh-tasting instead of bitter.
- Bloom the spices:
- Add all your spices—cumin, smoked paprika, chili powder, coriander, oregano, salt, and pepper—and stir constantly for about 30 seconds. Toasting them briefly in the oil releases their essential oils and deepens the flavor dramatically.
- Build the complete dish:
- Stir in your rinsed rice, followed by the black beans, diced tomatoes with their juices, and vegetable broth. Mix everything together so the rice gets coated with the spice mixture and nothing sticks to the bottom.
- Let it simmer gently:
- Bring the mixture to a boil over medium-high heat, then reduce to low and cover tightly with a lid. White rice needs 18 to 20 minutes; brown rice needs 40 to 45 minutes and may require a splash more broth.
- Rest and fluff:
- Remove from heat and let it sit covered for 5 minutes—this allows the rice to finish absorbing any remaining liquid. Fluff gently with a fork, breaking apart any clumps.
- Taste and adjust:
- Try a spoonful and decide if it needs more salt, a squeeze of lime juice, or an extra pinch of your favorite spice.
- Serve with joy:
- Serve hot, topped with fresh cilantro, lime wedges, sliced avocado, or vegan sour cream if you have them on hand.
Save My neighbor knocked on my door one evening asking what smelled so good, and I invited her in for a bowl. She brought her teenage son, and watching them eat with real enthusiasm reminded me that food doesn't need to be complicated to be memorable—it just needs to taste like someone cared.
Why This Works as a Weeknight Meal
The magic of one-pan cooking is that everything develops flavor together. The rice soaks up all the broth that's been enriched by the sautéed vegetables and spices, so you're not just combining ingredients—you're building layers. I stopped making separate rice and beans the moment I realized how much better they taste when they've cooked together from the start, absorbing each other's essence as the liquid reduces.
Customizing Your Skillet
This recipe is a canvas, not a rigid instruction. I've added drained corn when I had it, thrown in spinach for extra greens, and pressed cubed tofu into the rice during the last five minutes of cooking for protein that gets crispy edges. Once you've made it once and felt how forgiving it is, you'll start seeing your pantry differently and imagining what could go in next.
Storage and Making It Ahead
Leftovers improve overnight as the flavors marry and the rice firms up slightly, making it perfect for meal prep. Store it in an airtight container in the fridge for up to three days, and reheat gently with a splash of vegetable broth to restore the texture.
- For extra protein, sauté cubed tofu separately and stir it in at the end so it stays crispy.
- A pinch of chipotle powder adds smoky depth if you're craving something with real heat.
- Lime juice squeezed over the finished dish brightens everything and ties all the flavors together.
Save This skillet has become my answer to the question I ask myself most nights: what can I make that tastes good, fills the table, and doesn't demand hours of my time? It's reliable, it's kind to your body, and it genuinely tastes like you know what you're doing in the kitchen.
Recipe Questions
- → What type of rice works best for this dish?
Long-grain white rice cooks faster and yields a fluffy texture, while brown rice adds more fiber but requires longer cooking. Adjust broth and simmer times accordingly.
- → Can I add protein to this meal?
Yes, sautéed tofu cubes can be stirred in before serving for extra plant-based protein.
- → How can I adjust the heat level?
Including or omitting the sliced jalapeño controls the spiciness. Adding chipotle powder adds a smoky kick if desired.
- → What’s the best utensil for cooking this dish?
A large, deep skillet with a lid is ideal to ensure even cooking and to trap steam for perfectly cooked rice.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator and consume within three days for optimal freshness.