Vegan Portobello Steak Fajitas – Veggies & Mushrooms

Vegan Portobello Steak Fajitas - Veggies & Mushrooms - Rich Bitch Cooking Blog

This was just what I wanted. Cheap, amazing and easy as fuck. Knock yourself out, go make some Mexican food!

1 bell pepper, 2 large portobello mushrooms, some onion & garlic, 1 TB oil, 1/2 cup dry rice, 1 cup water, can of black beans, cilantro, lime…. maybe some liquid smoke, tomatoes, avocado, tortillas, etc

  1. Put 1/2 cup dry rice with 1 cup of water on the stove. Leave lid off til it boils. The second it boils put the lid on, turn the temp super low and set the timer. 20 minutes for white rice, 40 minutes for brown rice. Do not remove lid or fuck with the rice until the timer goes off.
  2. Slice your mushrooms and veggies and saute in 1 TB of oil til soft. I sauteed my veggies on their own then steamed the mushroom with a couple tablespoons of water and .5 TB of liquid smoke (lid on the skillet while steaming mushrooms). You could cook them together or separately. Whatever.
  3. Once rice is done squeeze a lime into it, add a can of beans and chopped cilantro.
  4. Assemble your fajitas in flour tortillas or in a bowl. Garnish with fresh tomato and cilantro. ENJOY

For more details on this recipe watch my video below

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2 comments

    • If you search “perfect rice technique” there’s a ton of posts that kind of say the almost the same thing.

      Many say to rinse the rice. I do that sometimes but not every time. If I didn’t have self doubt with the rice rinsing I would either quit doing it or simply do it every time. I need some more confidence in the rice rinsing department.

      The second this is using the package’s instruction on how much water to use. This is another area of self doubt. Up until just a couple years ago I assumed all rice was a 1 part rice / 2 part water ratio.

      Since shopping for rice at the asian store I’ve noticed more labels that say 1 part rice to 1.25 part water! Now I’m totally unsure.

      To make matters more complicated I have definitely used the tiny amount of water based on directions and had all of the following situation happen: not enough water (rice majorly under cooked), too much water (rice is totally soggy), rice is perfect (like P-E-R-F-E-C-T!)

      Last piece of advice which seems to be the strongest variable to making perfect rice is this: The second the water boils put a lid over it (immediately!), turn the temperature down to low then set the timer. DO NOT REMOVE LID even once during this time. Once the timer goes off turn off heat and let it sit for 5 minutes or so. Again, do not remove the lid or it will remove steam and effect the process.

      This was the blog post I found most of the info from: https://www.sixfiguresunder.com/cook-perfect-rice-on-the-stove/

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