Fajita-Style Beef Bowls
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
56 g
Yellow Onion
2 tbsp
Mexican Seasoning
¾ cup
Basmati Rice
2 unit
Green Onion
160 g
Sweet Bell Pepper
80 g
Roma Tomato
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1 tsp
Garlic Salt
3 tbsp
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) 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 the 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 lime zest, 1 tsp lime juice (dbl both for 4 ppl) 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 oil (dbl for 4 ppl), 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 water (dbl for 4 ppl). 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 oil (dbl for 4 ppl), then peppers, onions and remaining garlic salt. Cook, stirring often, until peppers are tender-crisp, 3-4 min.
Meanwhile, fluff rice with a fork, then season with salt. Add 1 tbsp oil (dbl for 4 ppl), then rice to the pan with the 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 and tomatoes. Sprinkle cheese over top. Dollop with lime crema. Squeeze a lime wedge over top, if desired.
