Sheet Pan Fajita Vegetables with Cilantro Lime Rice
Colorful bell peppers and onions roasted with fajita spices on a sheet pan served alongside fluffy cilantro lime rice for an easy vegetarian meal. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large red bell pepper, sliced, large yellow bell pepper, sliced, large green bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium large onion, sliced
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 1 medium sliced onion with 3 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the seasoned vegetables evenly on a large rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly charred at the edges.
- Step 3: While vegetables roast, rinse 1 cup long grain white rice under cold water until clear. In a medium saucepan, bring 2 cups water to a boil. Add the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes.
- Step 4: Fluff the cooked rice with a fork and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice. Serve the roasted fajita vegetables over the cilantro lime rice for a fresh, flavorful meal.
Equipment for this recipe
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Frequently asked questions
How long does Sheet Pan Fajita Vegetables with Cilantro Lime Rice take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Fajita Vegetables with Cilantro Lime Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell pepper, sliced from drying out.
Can I substitute ingredients in Sheet Pan Fajita Vegetables with Cilantro Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Fajita Vegetables with Cilantro Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Fajita Vegetables with Cilantro Lime Rice vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
