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    Mexicana beef

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4


    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.

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