Steak with spiced rice & beans

This Mexican-inspired treat for two is on the table within half an hour

  • Prep:5 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 649
  • fat 26g
  • saturates 9g
  • carbs 60g
  • sugars 4g
  • fibre 5g
  • protein 48g
  • salt 0.99g


  • 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


Make it a wrap
Tip the kidney beans into a heatproof bowl and microwave on High for 3 mins. Drain and mash with a fork, then stir in 3 tbsp tomato salsa. Spread the mixture over 4 warmed soft flour tortillas. Cook the seasoned steak as before and cut into strips. Arrange on top of the bean mixture, then spoon over some soured cream, guacamole and salsa. Roll up and enjoy.


  1. 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.

  2. 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.

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