Ancho beef fajita bowls

Name: Ancho beef fajita bowls
Cook time: 20 min
Yield: 2

with dirty rice and chipotle crema

Ready in around 20 mins

RECIPE FACT:

Ancho chilli rates between 1000 – 2000 on the Scoville heat scale making them milder than the tabasco or Thai chilli.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE PREPARE THE VEGETABLES:

Peel the red onion and slice finely. Roughly chop the coriander including the stalks. Separate the baby cos leaves, wash and drain well.
2. TO COOK THE DIRTY RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 2-3 mins. Add the corn and cook for a further 2-3 mins stirring occasionally to create a char. Open the bag of steamed red and wild rice, squeezing on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Pour in the dirty rice seasoning, season with salt and cook for 30-60 secs until reduced. Remove from the pan and cover to keep warm.
3. TO COOK THE ANCHO SEASONED BEEF:

Wipe out the pan, respray with oil and place back over a high heat. Once hot, add the ancho seasoned beef strips, season with salt and cook for 30-60 secs – do not cook any longer as this will make them tough.
TO SERVE:

Place a handful of baby cos leaves into a bowl. Spoon in dirty rice and top with the ancho seasoned beef pouring over any pan juices. Crumble over the feta, dollop with chipotle crema and sprinkle with coriander.