Veggie Fajita Stacks with Garlic Lime Rice

I love a healthy, tasty, lots of texture, leaves me leftovers that I look forward to for days, kind of meal.  Do you?  If you do, I recommend this one.  It's definitely filling, but not heavy.  It's never left me with that, "Whoa, I just ate that whole plate and can't move now." kind of feeling.  Since there are so many fresh veggies, and great grains (you can easily substitute in millet or quinoa instead of rice), I love making this meal for my family.

Veggie Fajita Stacks
Yield: 4-6 servings

Ingredients
Garlic Lime Rice
1 tablespoon olive oil
1 1/2 cups rice, dry (substitute in millet or quinoa if you'd like)
2 teaspoons minced garlic
2 3/4 cups chicken broth
1 pinch salt
3 tablespoons lime juice
1/4 cup chopped cilantro (optional)

Sautéed Peppers and Onions
1 tablespoon olive oil
1 bell pepper, seeded and sliced
1 onion, sliced
Salt and pepper, to taste

For the Fajita Stacks
1 can black beans, drained and rinsed
Frozen corn, thawed and warmed
Homemade Guacamole
Homemade Pico de Gallo


Directions
For the Garlic Lime Rice: Heat the oil in a medium-sized pan over medium heat.  Add the rice and allow to cook for 2-3 minutes, stirring frequently so the rice doesn't burn.  Add the garlic and continue to cook for about 30 more seconds.  Add the chicken broth, salt, lime juice, and cilantro and allow to come to a boil.  Stir once or twice to break up any clumps.  Cover, reduce heat to low and allow to cook for 15 minutes or until the water dries up.  Remove from the heat, fluff with a fork, and let sit for a few minutes before serving.

For the Sautéed Peppers and Onions: While the rice is cooking, heat oil in another medium-sized pan over medium heat.  Once oil is hot, add sliced peppers and onions.  Add a dash of salt and pepper, to taste.  Sauté for about 5 minutes.  You don't want the peppers and onions to become mushy so watch them so they don't cook for too long.

To Assemble:  Add rice (or millet or quinoa) to your plate/bowl.  Then add as much of the rest of the toppings as you'd like: sautéed peppers and onions, black beans, corn, pico do gallo, and guacamole!

Recipe Source: Adapted from Little Spice Jar