Loaded Beef Fajita Bowl
with Garlic Rice & Cheddar Cheese
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
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Cheddar Cheese
250 g
Beef Strips
2
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 tin
Sweetcorn
1
Capsicum
1
Zucchini
1
Brown Onion
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the green capsicum and red capsicum into thin strips. Cut the brown onion (see ingredients) into thick wedges.
Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
If you've swapped to beef strips, prep the beef as above.
Cook the beef strips as above.
Divide the garlic rice between bowls. Top with the beef fajita strips, roast veggies and charred corn. Top with the shredded Cheddar cheese and light sour cream to serve.
