Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

There are three things you should know about me.

1.  If given the choice, I would choose a mango over chocolate any day.
2.  Summer time reading by the pool is one of my favorite activities.
3.  Mangoes + a hot summer day = one happy Angie.

Today was overcast and rainy.  The boys and I spent the day rotating between outside and inside activities… and when dinner time came, I knew we needed a little sunshine in our food.

This is when I introduce you to Vegan and Gluten-Free Fajita Rice Bowls with Mangoes.  Hold on to your taste buds, because this dish is amazing.  Seriously.

 

Vegan and Gluten-Free Fajita Rice Bowls with Mangoes

1 onion, thinly sliced
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon dried chile pepper
Lemon pepper to taste
1 teaspoon kosher salt
2/3 cup freshly squeezed organic orange juice
1/2 cup cilantro, chopped
1 tablespoon organic lime juice

1 organic orange bell pepper, seeded, cored, thinly sliced
1 organic green bell pepper, seeded, cored, thinly sliced
1 organic red bell pepper, seeded, cored, thinly sliced
1 semi firm mango, peeled, sliced into strips

2 cans black beans
2-4 cups cooked  rice

Saute onion and garlic in olive oil until translucent.  Add spices, juice, and peppers and cook on medium heat until peppers are soft.  Stir in the rice and beans and continue cooking until the dish has achieved desired temperature.

Scoop into bowls and stir in mangoes.

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