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Recipe: Fajita Rice Tortilla Bowls


Since being on the “Starch Solution” by Dr. McDougall, I have been working on creating tasty dishes for my husband and myself. I came up with these super simple, super easy Fajita Rice Bowls. These were a hit with my husband and I loved the full flavor this dish has. So here is my simple recipe. Let me know if you try it and how it tasted for you.

Fajita Rice Bowl

Healthy Recipe! Fajita Rice Tortilla Bowls

Click to Watch!

I use jasmine rice for this recipe. You can use any variety of rice that you like. Another fast choice is Uncle Ben’s Spanish Rice.

I have two ways I flavor my rice.


I use this marinade for my husband’s version of this dish. Two cups of rice and 1 Tbsp of marinade is all that this recipe needs for the full fajita flavor and a little kick.


For my version of this recipe I use Perfect Pinch Mexican. Two cups of rice and a few shakes of this seasoning and I have perfect fajita rice for me.


For my veggies I use the frozen Baja Roasted Corn Blend. I have used a “southwest corn blend” and the flavor wasn’t a good. This blend of veggies has a sweeter taste.


Pico De Gallo is the third part of this recipe. It is at the top of this picture. I used 4 hot house tomatoes, 8 to 10 green onions, and 3 Tbsp of fresh chopped cilantro.

Pico de Gallo Recipe

Here is an old video of mine from another one of my YouTube channels. I’m making Pico De Gallo.

How to Make Pico De Gallo

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(This was a made a few years ago. How about that red hair!)


Don’t forget the wonderful flour tortillas. These are going to make those cute tortilla bowls for this dish.


I have my trusty jumbo muffin pan for this recipe. I have used the heck out of this pan. The tortillas fit perfectly in this pan.


This is what the tortillas look like if I put them in the pan in their current shape.


Those don’t look like bowls.


Cut four small slices in the tortilla, like this to make a perfect fit.

How to Cut the Tortilla for Fajita Rice Tortilla Bowls

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This video on my Autoimmune Wellness channel, shows you how to cut the tortillas and fit them in the muffin pan.

Once the tortillas are in the pan, bake them for 10 minutes at 375 degrees. Keep an eye on them. You don’t want to burn the edges.

Time to assemble!


Aren’t those beautiful? They are a perfect portion for you meal.


Add the rice first if you want to have a layered fajita bowl. Otherwise you can heat up the rice and the corn blend at the same time and spoon it into the cup.


Next, add your veggies.


The third layer is the pico de gallo. I love this stuff!


The top layer is the veggie cheese. Isn’t that pretty?


This is the “cheese” that I used for this recipe.


Ta Da! My Fajita Rice Bowls.

My version isn’t as flashy. My starch solution version is the rice, veggies and Pico de Gallo. No tortilla and no cheese.

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