One of my absolute favourite meals, pre-vegan and now has always been fajitas. Everything about them is just unreal. However, sometimes when I don't fancy it with wraps, I opt for rice, keeping everything else the same using peppers and onions and vegan chicken, but with a tiny tweak.
I've teamed up with True Rice on this recipe, using their red rice as the perfect base for the meal. True Rice offer five types of rice on their website, all perfect for different recipes, but so easy to use! I had never used red rice in my meals until now and I'm so glad I finally tried it as I can now see this being featured in so many more of my meals.
I love using rice in a lot of my meals, so I think it's important to use high-quality rice and that is exactly what True Rice offer as they source their products from rice farms and rice mills from all over the world. They promise to source from only the best, meaning their rice is produced with organic and sustainable growing practises.
You can find True Rice products here.
- VEGAN FAJITA RICE BOWL -
Serves: 1 Prep Time: 10 mins Cook Time: 40 mins
You will need:
- 1/2 cup True Rice organic red rice
- 100g vegan chicken pieces
- 1 tbsp olive oil
- 1 tsp garlic
- 2 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp cayenne pepper
- 1/2 yellow bell pepper, chopped
- 1/2 onion, diced
- 1/2 cup black beans, drained and rinsed
- 1/4 tin chopped tomatoes
Method -
1. Rinse the red rice twice and add to a small saucepan with a lid. Pour in one and a half cups of boiling water and stir the rice before placing the saucepan on low heat. Allow the rice to simmer for 40 minutes with the lid on. This will give the rice the best result.
2. After allowing the rice to cook for at least ten minutes you can begin with everything else. In a saucepan/wok, add the olive oil on medium heat. Add the garlic and chopped onion and cook for a minute until fragrant.
3. Add the vegan chicken pieces to the pan along with the ground cumin, chilli powder and cayenne pepper. Give everything a stir so the "chicken" pieces are well coated. Throw in the chopped bell pepper and allow everything to cook on low - medium heat for another 5 minutes.
4. Drain and rinse the black beans before pouring them into the pan along with the chopped tomatoes. You can adjust the flavours at this point if you feel you need to, I would also suggest adding a bit of salt and pepper to taste. Stir everything again and simmer for an extra ten minutes while the rice finishes cooking.
5. Remove the rice from the hob and serve it up into a bowl. Serve the fajita "chicken" either on the top or on the side of the rice and finally sprinkle some chopped spring onions on top (optional)
What's your favourite rice dish?
Love Always,
Shannon x
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