Fajita-Style Beef Bowls
with Basmati Rice and Lime Crema- Milk
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.
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
Tomato
½ cup
Monterey Jack Cheese, shredded
()
1 tsp
Garlic Salt
3 tbsp
Sour Cream
()
1 unit
Lime
2.5 tbsp
Oil*
¼ tsp
Salt*
0.06 tsp
Pepper*
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 over high heat. 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 and fold in half the green onions, then season with salt. Add 1 tbsp oil (dbl for 4 ppl), 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.
