Portobello & Bell Pepper Fajita Bar

🥘 Ingredients

• butter
  1 tbsp
• fajita spice blend
  4 tsp
• flour tortillas
  8 unit
• green bell pepper
  2 unit
• jasmine rice
  ½ cup, ½ cup
• lime
  2 unit
• olive oil
  2 tbsp
• onion
  2 unit
• portobello mushrooms
  24 oz
• queso blanco
  8 oz
• sour cream
  4 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 tsp

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   jasmine rice veggie stock concentrate onion green bell pepper portobello mushrooms lime tomato olive oil fajita spice blend flour tortillas queso blanco sour cream butter

   jasmine rice: ½ cup, veggie stock concentrate: 1 tsp, onion: 1 unit, green bell pepper: 1 unit, portobello mushrooms: 12 oz, lime: 1 unit, tomato: 1 unit, olive oil: 1 tbsp, fajita spice blend: 2 tsp, flour tortillas: 4 unit, queso blanco: 4 oz, sour cream: 2 tbsp, butter: 1 tbsp
2. 

   2

   In a small pot , combine jasmine rice , veggie stock concentrate , ¾%cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve. While rice cooks, wash and dry produce. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tbsp. Halve, core, and thinly slice green bell pepper into strips. Trim stems from portobello mushrooms ; thinly slice into strips. Zest and quarter lime . Dice tomato into ¼-inch pieces.

   jasmine rice: ½ cup, veggie stock concentrate: 1 tsp, onion: 1 unit, green bell pepper: 1 unit, portobello mushrooms: 12 oz, lime: 1 unit, tomato: 1 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion wedges, bell pepper, and mushrooms. Season with fajita spice blend , a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are browned and tender ⏱️ 5 minutes . Turn off heat; stir in a squeeze of lime juice.

   olive oil: 1 tbsp, fajita spice blend: 2 tsp
4. 

   4

   While veggies cook, in a small bowl , combine tomato, minced onion, juice from two lime wedges, a pinch of salt, and pepper. When rice is almost done, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds . Place queso blanco in a separate small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through ⏱️ 1 minutes . Carefully uncover (steam may release!) and stir.

   flour tortillas: 4 unit, queso blanco: 4 oz
5. 5

   Fluff rice with a fork; stir in 1 tbsp butter and as much lime zest as you like. Transfer fajita veggies to a serving platter. Serve family style with rice, tortillas, queso, pico de gallo, sour cream , and any remaining lime wedges so everyone can build their own fajitas.

   sour cream: 2 tbsp