with Basmati Rice and Lime Crema
Easy, quick and packed with flavour, this dish delivers the fiesta without the fuss! Bell peppers and green onions pair beautifully with tender beef to create a fajita bowl that comes together with smoky Mexican-style seasoning.
Allergens
Utensils
Tags
Ground Beef
250 g
Yellow Onion
56 g
Mexican Seasoning
2 tbsp
Basmati Rice
0.75 cup
Green Onion
2 unit(s)
Sweet Bell Pepper
160 g
Tomato
80 g
Monterey Jack Cheese, shredded
0.5 cup
Garlic Salt
1 tsp
Sour Cream
3 tbsp
Lime
1 unit(s)
Oil
2.5 tbsp
Salt
0.25 tsp
Pepper
0.063 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water. Cook, stirring often, until fragrant, 1 min. Transfer beef to a large bowl, then cover with foil to keep warm.
Heat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt. Cook, stirring often, until peppers are tender-crisp, 3-4 min.
Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.Add 1 tbsp (2 tbsp) oil, then rice to the pan with veggies. Cook, stirring occasionally, until liquid is absorbed and rice starts to brown, 1-2 min.
Divide fajita rice mixture between bowls. Top with beef, tomatoes and remaining green onions. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.
910
kcal
Calories
47
g
Fat
17
g
Saturated Fat
80
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
42
g
Protein
100
mg
Cholesterol
1630
mg
Sodium
