Triple Mushroom and Rice Fajitas Recipe

Name: Triple Mushroom and Rice Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup uncooked regular brown rice; ¼ cup water; 2 tablespoons lime juice; 1 tablespoon olive oil; 2 large garlic cloves, minced; ½ teaspoon cumin; ½ teaspoon oregano; ¼ teaspoon salt; 3 ounces portabella mushrooms, stemmed and thinly sliced; 3 ounces fresh chanterelle mushrooms or 3 ounces oyster mushrooms, thinly sliced; 3 ounces fresh shiitake mushrooms, stemmed and thinly sliced; 1 medium green peppers or 1 medium red pepper, cut into thin strips; 4 green onions, cut into 1 1/2 inch pieces; 8 flour tortillas, 8 inch

Servings: persons

½ cup uncooked regular brown rice
¼ cup water
2 tablespoons lime juice
1 tablespoon olive oil
2 large garlic cloves, minced
½ teaspoon cumin
½ teaspoon oregano
¼ teaspoon salt
3 ounces portabella mushrooms, stemmed and thinly sliced
3 ounces fresh chanterelle mushrooms or 3 ounces oyster mushrooms, thinly sliced
3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 medium green peppers or 1 medium red pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
8 flour tortillas, 8 inch

1
Cook rice according to package directions, except omit the salt.
2
In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
3
Add mushrooms, pepper strips, and green onions.
4
Seal the bag and turn to coat ingredients evenly.
5
Marinate at room temperature for 15 to 30 minutes.
6
Stack tortillas and wrap in foil.
7
Heat in a 350 degrees oven for 10 minutes to soften.
8
In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
9
Stir in cooked rice and heat through.
10
To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.

985

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup uncooked regular brown rice, ¼ cup water, 2 tablespoons lime juice, 1 tablespoon olive oil, and more.

Yes, Triple Mushroom and Rice Fajitas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Triple Mushroom and Rice Fajitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions