Rice and Sheet Pan Beans Fajita Bowl

Name: Rice and Sheet Pan Beans Fajita Bowl
Prep time: 30M
Total time: 55M
Yield: 4-6 Servings
Ingredients: 1 onion, sliced; 1 red pepper, sliced; 1 green pepper, sliced; 2 tbsp. Extra Virgin Olive Oil; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 1 can Black Beans; 1 can Pinto Beans; 1½ cups Brown Rice; ¼ cup finely chopped fresh cilantro; 2 tbsp. Lime Juice; 1 can Golden Corn; ½ cup diced tomatoes; ⅓ cup finely chopped red onion; 1 fresh jalapeño pepper, seeded and diced; 3 tbsp. Lime Juice; 1 tbsp. finely chopped fresh cilantro; ½ tsp. Adobo All-Purpose Seasoning with Pepper; ½ cup sour cream

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Looking for a simple dinner that’s packed with flavor? Make this Rice and Sheet Pan Beans Fajita Bowl. In this recipe, fresh peppers and onions are roasted in the oven along with rich GOYA® <a title="Pinto Beans Can" href="https://goya.com/en/products/pinto-beans-can" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a> and GOYA® <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a>. Once the vegetables are tender, they’re served in a bowl on top of delicious rice, made with GOYA® <a title="Brown Rice" href="https://goya.com/en/products/rice/rice/long-and-extra-long-grain-rice#brown-rice#brown-rice" data-udi="https://goya.com/en/products/rice/rice/long-and-extra-long-grain-rice#brown-rice" data-anchor="#brown-rice">Brown Rice</a>. It’s so tasty, it’s sure to become your favorite recipe.

Total Time

55m

Prep Time:30m

Yields:4-6 Servings

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Ingredients

Sheet Pan Bean Fajitas

onion, sliced

red pepper, sliced

green pepper, sliced

2 tbsp.

GOYA® Extra Virgin Olive Oil

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1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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1 can
(15.5 oz.)

GOYA® Pinto Beans, drained and rinsed

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Rice

1½ cups

GOYA® Brown Rice

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¼ cup

finely chopped fresh cilantro

2 tbsp.

GOYA® Lime Juice

Corn Salsa

1 can
(15.25 oz.)

GOYA® Golden Corn, drained

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½ cup

diced tomatoes

⅓ cup

finely chopped red onion

fresh jalapeño pepper, seeded and diced

3 tbsp.

GOYA® Lime Juice

1 tbsp.

finely chopped fresh cilantro

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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Topping

½ cup

sour cream

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Directions

Kitchen View

Step 1

Sheet Pan Bean Fajitas: Preheat oven to 425°F. In bowl, toss together onion, red pepper, green pepper, oil and Adobo. Arrange on parchment paper–lined baking sheet; bake for 12 to 15 minutes or until lightly starting to brown. Stir in black beans and pinto beans; cook for 8 to 10 minutes or until beans are heated through and peppers and onions are tender.

Step 2

Meanwhile, in saucepan, cook rice according to package directions. Stir in cilantro and lime juice.

Step 3

Corn Salsa: In bowl, combine corn, tomatoes, onion, jalapeño, lime juice, cilantro and Adobo. Let stand for 5 minutes.

Step 4

Divide rice among bowls. Top with bean mixture and corn salsa. Divide sour cream evenly among bowls. Note: For loaded fajita bowls, serve with shredded lettuce, shredded Monterey Jack cheese and guacamole.