Portobello & Bell Pepper Fajita Bar
One recipe–endless ways to enjoy!
Our chef-curated “perfect plates” are the answer to your dinner woes! This sizzling vegetarian spread stars portobello mushrooms, bell pepper, and buttery lime rice with tantalizing toppers: queso, fresh pico de gallo, sour cream, and lime wedges. Serve it all family style so everyone can build their own bowl!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
2 unit
Portobello Mushrooms
1 unit
Lime
1 unit
Tomato
1 tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains Milk)
½ cup
Jasmine Rice
1 unit
Veggie Stock Concentrate
1 unit
Green Bell Pepper
6 unit
Flour Tortillas
(Contains Soy, Wheat)
3 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• In a small pot, combine rice, stock concentrate, ¾ cup water (1 ½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4). Halve, core, and thinly slice bell pepper into strips. Trim stems from portobello mushrooms; thinly slice into strips. Zest and quarter lime. Dice tomato into ¼-inch pieces.
• Heat a large drizzle of 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, 5-7 minutes. (For 4 servings, work in batches.) • Turn off heat; stir in a squeeze of lime juice (big squeeze for 4).
• While veggies cook, in a small bowl, combine tomato, minced onion, juice from half the lime, a pinch of salt, and pepper. • When rice is almost done, wrap tortillas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • Place queso in a separate small microwave-safe bowl. Cover tightly with plastic wrap and microwave until warmed through, 1-2 minutes. Carefully uncover (steam may release!) and stir.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. • Transfer fajita veggies to a serving platter. Serve with rice, tortillas, queso, pico de gallo, sour cream, and any remaining lime wedges family style so everyone can build their own fajitas.
