This dish is delicious just as it is, but if you’d like to up the veg count serve with a green salad dressed with a little lime juice.
SERVES 4 – 30 minutes
– 3 tbsp olive oil.
– 1 large onion, sliced.
– 200g/8oz long grain rice.
– 2 tbsp fajita seasoning.
– 400g can kidney beans, drained and rinsed.
– 4 × 200g/8oz rump steaks.
– small bunch coriander leaves, roughly chopped.
– tomato salsa, to garnish.
Step 1:Heat 2 tablespoons of the oil in a medium pan and cook the onion for 3–4 minutes until golden. Stir in the rice and 2 teaspoons of the fajita seasoning, then cook for 1 minute. Pour in 600ml/1 pint boiling water and a pinch of salt, and stir. Cover and simmer for 15–20 minutes until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
Step 2:Meanwhile, rub the remaining oil, fajita seasoning and some salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2–3 minutes on each side or until cooked to your liking. Stir the coriander into the rice and serve with the steaks, topped with a dollop of salsa.
Note : PER SERVING 649 kcals, protein 48g, carbs 60g, fat 26g, sat fat 9g, fibre 5g, sugar 4g, salt 0.99g