The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sizzlin' beef fajita rice bowl
Ooh-er, our fajitas are naked except for a yogurt drizzle… We’ve lost the wraps, kept the beef strips, sliced onion and pepper and pepped them up with fragrant cumin seeds and Mexican spices. We’ve also added stir-fried lettuce and coriander (yes, really) and a scattering of corn. Served sizzling hot on fluffy rice, it’s absolutely smokin’!
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 little gem lettuce
- 1 onion
- 1 pepper
- 2 bavette steaks
- 140g basmati rice
- 1 unwaxed lime
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tsp cumin seeds
Nutritional Information
Calories: 582
Protein: 43g
Carbs: 84g
Fat: 9.5g
Ingredients
- 280g basmati rice
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 2 little gem lettuce
- 2 unwaxed lime
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tsp cumin seeds
- 2 onion
- 2 pepper
- 4 bavette steaks
Nutritional Information
Calories: 552
Protein: 42g
Carbs: 80g
Fat: 8.9g
Sizzlin' beef fajita rice bowl
Ooh-er, our fajitas are naked except for a yogurt drizzle… We’ve lost the wraps, kept the beef strips, sliced onion and pepper and pepped them up with fragrant cumin seeds and Mexican spices. We’ve also added stir-fried lettuce and coriander (yes, really) and a scattering of corn. Served sizzling hot on fluffy rice, it’s absolutely smokin’!
Cook time:
20 mins
Cuisine:
Mexican
Food group:
Beef
Allergens: Milk
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x large frying pan
Start the prep
- Peel and thinly slice the onions, and deseed and thinly slice the peppers.
- On a separate board, trim any visible fat from the steaks then thinly slice against the grain.
Sauté the beef
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers, steak and cumin seeds for 8-10 mins until the meat is cooked through.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Bring some zing
- Roughly chop the coriander, and drain the sweetcorn. Trim the lettuces then thinly slice, and halve the limes.
- Add the coriander and lettuces to the frying pan, then squeeze in the juice from 1 lime half (a whole lime for 4 portions – to taste) and lightly season to taste with salt.
- Cut any unsqueezed lime into wedges.
Finish & serve
- Stir the garlic paste and spice mix into the steak, then cook for 2 mins. Add a splash of water and remove from the heat.
- To serve, spoon the sizzlinʼ beef over the rice and scatter the sweetcorn on top. Drizzle over the yogurt and add the lime wedges for squeezing.