Fajita Bowls

A quick dinner for a very hot evening! Served with crunchy chips on the side 🙂

Fajita Bowls

Ingredients:

• 3 cups lower sodium vegetable broth
• 1½ cups white rice
• 1 Tbsp canola oil
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 large sweet onion, peeled and chopped
• 15 ounce can lower sodium black beans, rinsed and drained
• 16 ounce jar salsa
• Corn chips
• Vegan cheddar cheeze, if desired

Directions:

Bring the broth to a boil in a medium saucepan, add the rice and turn to medium-low, cook tightly covered for 20 minutes.

Meanwhile heat the oil over medium-high in a large skillet. Add the peppers and onion, cook until golden and crisp-tender. Add in the beans and salsa, heat through,

Serve the bean and veggies over the rice, serve with cheese on top and chips for dipping.

Serves 3-4.

~Sarah