Amazing Mushroom Fajita and Southwest Rice Salad Recipes!

Recently, I came across the below recipes for portabella fajitas and southwest rice. They are both fairly easy to make as well. I did modify both of them a bit to suit what I had and wanted, but overall you can do what you feel you'd like best. I just wanted to share this with you since it is a hit in my house. Let's start off with the Southwest Rice and you can find the recipe here. Here is my photo below of the rice concoction.

The recipe calls for:

For the Salad:
1 ½ Cups Brown Rice
2 ½ Cups Water
Kosher Salt and Freshly Ground Black Pepper
1 (12oz.) Bag Frozen Corn (I get the one that you can microwave in the bag)
1 (15.5oz) Can Black Beans, drained and rinsed well
1 Small Red Onion, finely chopped
1 Red Bell Pepper, finely chopped
Handful of Fresh Parsley or Cilantro, chopped

For the Dressing:
3 Limes, juiced
Kosher Salt and Freshly Ground Black Pepper, to taste
½ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Garlic Powder
1 Teaspoon Honey*
5 Tablespoons Extra Virgin Olive Oil

I did not use honey as the recipe calls for. The first time I used the last of the agave I had and this last time I only had sugar in the cabinet so I used that. I also used white rice and I did not use the method to make the rice that they used, I used my rice cooker. I used less olive oil as well. You can add or remove items to your liking and I'm sure it will come out just as great!

Source

Now for the fajitas! I love mushrooms in dishes, so this was a great recipe. The recipe called for the following:

2 tablespoons tamari (or soy sauce)
1 tablespoon olive oil
Juice of 3 limes
1/4 cup chopped cilantro
1 teaspoon ground cumin
1/2 teaspoon chipotle powder
1/2 teaspoon garlic powder
4 large portabella mushroom caps, sliced into 1/2-inch strips
3 bell peppers (any color you choose), cored and sliced
1 large onion, halved and sliced
12 medium tortillas, warmed
Salsa, shredded cheese, Greek yogurt or sour cream, and/or guacamole, for serving

They suggest the tortillas, and other toppings so you can use what you have or what you prefer. We just used some avocado and salsa and I made some corn tortillas. I opted for low sodium soy sauce too. For this recipe, the only other thing we do not have is chipotle powder. I did have some chipotle in adobo sauce, so I cut 1-2 depending on the size and marinated that all in with the mushrooms, onions, and peppers. They also call for just marinating the mushrooms first, but I put everything in the mixture and marinated them for longer. I like all the flavors to meld longer, but the preference, of course, is yours! The final project all sauteed is below!

When you have both recipes done, some guac made, and salsa ready to go, add all to the tortillas and apply to face!

Those were my husband's fajitas with some fresh habanero on top! He likes it extra spicy, and as you can see you can jazz them as little or as much as you'd like. The rice makes a lot so it's great for meal preps, as well as days of leftovers if it's only a few people eating it. The fajita recipe does last us for another meal usually, but not as long as the rice will. I hope these recipes are useful and enjoyable to you! Let me know if you'll consider making it and if you do let me know how they turned out and what you did differently!

Note: All images not cited are my own or created by me.

Be well!

---

Gif Credit