with Basmati Rice and Lime Crema
Easy, quick and packed with flavour, this dish delivers the fiesta without any fuss! Bell peppers and green onions pair beautifully with tender beef to create a fajita bowl that comes together with smoky Mexican-style seasoning. Ingredients: Ground beef • Sweet bell pepper • Basmati rice • Roma tomatoes • Limes • Yellow onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Green onion • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Yellow Onion
0.5 unit
Mexican Seasoning
16 g
Basmati Rice
0.75 cup
Green Onion
2 unit
Sweet Bell Pepper
1 unit
Tomato
1 unit
Monterey Jack Cheese, shredded
0.5 cup
Garlic Salt
4 g
Sour Cream
1 unit
Lime
1 unit
Pepper
0.125 tsp
Oil
2.5 tbsp
Salt
0.25 tsp
- 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 from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- 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.
- Reheat 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 add 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.
890
kcal
Calories
47
g
Fat
17
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
6
g
Dietary Fiber
41
g
Protein
110
mg
Cholesterol
1650
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
