Steak With Spiced Rice & Beans
This flavorful and colorful dish brings together tender long-grain rice mixed with kidney beans and a hint of fajita seasoning. Served alongside perfectly seasoned rump steaks, this meal is a delicious and satisfying treat that will leave your taste buds singing. Top it off with some fresh coriander and a dollop of zesty tomato salsa for an extra burst of flavor.
— Constant Cookbook
Ingredients
- 4 tsp olive oil
- 1 small onion , sliced
- 100g long-grain rice
- 1½tsp fajita seasoning
- 215g can kidney beans , rinsed and drained
- 2 x 200g rump steaks
- handful coriander leaves, roughly chopped
- tomato salsa , to serve
Instructions
- Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.
- Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 649 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 0.99 milligram of sodium
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