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300g Waitrose Hereford rump steak
30g Discovery Mexican fajita seasoning mix
1 large onion
1 green pepper
1 orange pepper
1 tsp sunﬂower oil
400g can essential Waitrose red kidney beans
250g microwaveable long grain rice
½ x 20g pack fresh coriander
1. Cut the beef into small cubes, mix with the seasoning and set aside. Chop the onion and peppers.
2. Heat the oil in a large frying pan and cook the beef, onion and peppers for 5-8 minutes until softened and golden.
3. Drain and rinse the kidney beans, add to the beef mixture in the pan with the rice and 100ml water. Cook for 5 minutes, stirring regularly, until piping hot.
4. Stir through most of the coriander leaves, divide among bowls and top each with the remaining coriander. Serve with some Waitrose vine-ripened salsa, if liked.
Typical values per serving:
This recipe was first published in July 2011.