Friday: Fajita rice bowls
300g long-grain rice, washed
1 tbsp vegetable oil
400g beef mince
2 garlic cloves, crushed
30g sachet fajita seasoning
1 medium or 2 small red onions, finely sliced
250g frozen sliced peppers
400g tin black beans, drained and rinsed
250g frozen peas
1 lime, zested and cut into 6 wedges
10g coriander, finely chopped, a few leaves reserved to serve
4 spring onions, finely sliced
1. Cook the rice to pack instructions. Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the mince, breaking up with a spoon, for 8-10 mins until golden and crisp. Drain off the excess fat. Add the garlic and fajita seasoning; fry for 2 mins more.
2. Meanwhile, heat ½ tbsp oil in another frying pan. Fry the onions and peppers over a high heat for 4-6 mins until soft and piping hot. Stir in the black beans and cook for 2-3 mins to warm through.
3. Boil the peas for 2-3 mins until defrosted, then drain and rinse for a few secs to cool. Put in a blender (or use a stick blender), season with pepper and squeeze in 2 lime wedges. Blend to a chunky guacamole; add 1 tbsp water to bring together, if needed. Stir the lime zest and coriander through the crème fraîche.
4. Divide the rice between 4 bowls. Spoon over the crispy mince and the bean mixture. Add a dollop of the herby crème fraîche, the pea guacamole and the coriander leaves. Scatter with the spring onions and serve with a lime wedge for squeezing over.