Nutritionist's Pick: Beef Fajita and Quick-Cook Brown Rice Bowls
with Pico de Gallo, Roasted Corn, Peppers and Spinach
Spiced beef fajita strips are served over nutty quick-cook brown rice, before this nutritionist's pick is finished with a lively mix of pico de gallo, roasted corn, peppers and spinach. This nutrient-dense meal balances hearty satisfaction with fresh flavours.
Ingredients: Ground beef • Tomatoes • Sweet bell pepper • Quick cook brown rice • Thaw-friendly corn (corn, modified vinegar) • Limes • Spinach • Shallot • Cilantro • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
1 unit(s)
Shallot
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
