Mexican Fajita Steak and Rice
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 150 g white rice, uncooked weight
- 1 tbsp olive oil
- 1 green pepper, sliced
- 1 red pepper, sliced
- 2 red onions, sliced
- 400 g frying steak or chicken breast, sliced into long strips
- 2 tbsp Mexican/Cajun/Fajita spice mix
- 1 tbsp tomato puree
Method
- To start, bring rice (dry weight) to the boil cook according to the directions on the packet.
- Heat the olive oil in a large pan or work over a medium heat and add the chopped peppers and onions and fry until brown.
- Remove the veg from the pan and add the steak and fry for a couple of minutes or until it is cooked.
- Just like you would do with fajitas, add the vegetables back to the pan and mix through with the steak.
- Add the spice mix and mix through and cook for a further minute.
- Once the rice has cooked, drain it then add it to pan with the meat and vegetables along with the tomato puree and cook, stirring constantly for about a minute. Serve.