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Beef Fajita and Quick-Cook Brown Rice Bowls

Beef Fajita and Quick-Cook Brown Rice Bowls

with Pico de Gallo, Roasted Corn, Peppers and Spinach
3.5(240)Review Summary
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Calories
: 
730 kcal
Protein
: 
36g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Tree nuts
  • Wheat
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Beef

1 unit(s)

Tomato

1 cup

Quick Cook Brown Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lime

7 g

Cilantro

2 unit(s)

Garlic, cloves

56 g

Baby Spinach

113 g

Corn Kernels

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Shallot

Not included in your delivery

1 tbsp

Oil*

Calories730 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate90 g
Sugar12 g
Dietary Fiber9 g
Protein36 g
Cholesterol75 mg
Sodium120 mg
Trans Fat0.5 g
Potassium1450 mg
Calcium100 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Small Bowl
•Baking Sheet
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Before starting, preheat the oven to 450°F.
    Wash and dry all produce.
  • Briefly rinse rice.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
Prep
2
  • Peel, then mince or grate garlic.
  • Cut tomatoes into 1/4-in pieces. 
  • Peel, then cut shallot into 1/4-inch pieces.
  • Core, then cut pepper into 1/2-inch slices.
  • Roughly chop cilantro.
  • Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
  • To a small bowl, add half the shallots and lime juice, then stir to combine. Set aside.
Roast peppers
3
  • To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, if you like, then toss to combine. 
  • Roast in the middle of the oven for 10-12 min, stirring halfway through, until tender.
Cook beef
4
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When the pan is hot, add beef, remaining shallots, half the garlic, Smoked Paprika-Garlic Blend and corn. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed, using 1/4 tbsp oil per batch.) Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
  • Add 3 tbsp (6 tbsp) water and cook for 1-2 min. Season with salt and pepper, if you like. Stir to combine.
Make pico de gallo
5
  • To the small bowl with shallots and lime juice (from step 2), add tomato, remaining garlic, half the lime zest and half the cilantro. Season with salt and pepper, if you like. Stir to combine.
Finish and serve
6
  • Add remaining lime zest to rice, then fluff with a fork.
  • Divide spinach between bowls.
  • Top with rice and roasted peppers.
  • Add beef and pico de gallo.
  • Sprinkle remaining cilantro over top.
  • Squeeze a lime wedge over top.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many found the dish bland; consider adding more spices or a creamy sauce like garlic aioli to boost flavor.
  • Ease of prep: Reviewers noted this recipe was easy and fast to prepare.
  • Suggestions: Add cheese on top for extra flavor; include more bell pepper and increase the amount of salsa for juiciness.
  • Portions: Some found the serving size quite large, potentially not fitting in a standard bowl.
AI-generated from customer reviews

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