Mexican Fajita Rice Bowls
25 Minutes
Mexican/Mexican Fusion
Serves: 2
Juicy, quick-seared shrimp, charred just right, meet vibrant strips of bell peppers and onions in this colorful, flavor-packed bowl. Served over a bed of creamy, zesty Mexican street corn rice, every bite balances smokiness, spice, and freshness. A squeeze of lime brings it all together—making this bowl both hearty and refreshing, perfect for weeknight dinners or casual entertaining.
Ingredients
- Royal Ready-to-Heat Mexican Street Corn Rice, 1 pouch
- Large shrimp, 1 lb, peeled and deveined
- Olive oil, 2 tbsp
- Bell peppers (red, yellow, or green), 2, cut into thin strips
- Red onion, 1 small, sliced into thin wedges
- Garlic, 2 cloves, minced
- Chili powder, 1 tsp
- Ground cumin, 1 tsp
- Smoked paprika, 1/2 tsp
- Salt, 1 tsp
- Black pepper, 1/2 tsp
- Lime, 1, cut into wedges
- Oaxaca, ¼ cup crumbled
- Fresh cilantro, ¼ cup, chopped
- Tortillas or pita, 2 small, warmed and cut into halves
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, half the garlic, chili powder, cumin, smoked paprika, salt, and pepper. Sear until shrimp are cooked through with light char marks, 2–3 minutes per side. Transfer to a plate.
- In the same skillet, add remaining olive oil. Add bell peppers, onion, and remaining garlic. Cook, stirring occasionally, until softened with a few charred edges, 6–8 minutes.
- Heat Royal Ready-to-Heat Mexican Street Corn Rice according to package instructions.
- Arrange the bowl with shrimp, peppers, onions, oaxaca, fresh cilantro and lime wedges. Tuck warm tortillas or pita into each bowl before serving.
