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Fajita rice bowls recipe

Fajita rice bowls recipe

7 ratings

Whip up a flavour fiesta in under 30 minutes! With peppers, beans and smoky beef our fajita rice bowl is sure to liven up your evening. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 712 calories / serving
  • Gluten-free

Ingredients

  • 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
  • 100ml 50% less fat crème fraîche
  • 4 spring onions, finely sliced​
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

    2990kj
    712kcal     36%

  • Fat

    24g 34%

  • Saturates

    10g 49%

  • Sugars

    9g 10%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 83g Protein 35.1g Fibre 11g

Method

  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.

See more Mexican-inspired recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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