1-First, rinse 1 cup of jasmine rice under cold water. In a pot, combine the rice with 1 ⅜ cups water, 1 bay leaf, ¾ teaspoon kosher salt, and 1 teaspoon olive oil. Bring it to a boil, then cover and simmer for 7 minutes. Remove from heat and steam with the lid on and a kitchen towel underneath for 10 minutes to keep it fluffy.

2-Next, fluff the rice and mix in the zest and juice of 1 lime, 1 teaspoon lemon juice, and 2 tablespoons chopped cilantro. This step adds that bright, fresh taste. While the rice cooks, heat 1 tablespoon avocado oil in a pan over medium heat and sauté ½ medium red onion, 1 medium green bell pepper, ¼ teaspoon oregano, ¼ teaspoon salt, and black pepper until the veggies are tender, about 5 to 7 minutes.

3-For the salsa, salt 1 cup chopped tomatoes and drain the liquid. Mix in 1 small diced chile, 2 tablespoons diced onion, 1 tablespoon lime juice, ¼ cup charred corn, 1 clove minced garlic, 2 tablespoons cilantro, and seasoning to taste. Let it sit to blend the flavors. Now, mash 2 ripe avocados with juice of 1 lime, 1 teaspoon grated garlic, 2 tablespoons cilantro, and optional spices like ½ teaspoon cayenne and cumin.

4-Finally, assemble by layering the cilantro-lime rice, your choice of protein, fajita veggies, salsa, guacamole, and toppings. The total prep time is about 10 minutes with 20 minutes cooking, making it perfect for quick meals. If you’re looking for more quick recipes, try our refreshing limeade ideas for a cool side.