Uploaded January 2026 | Updated September 2026, 2 weeks ago
Turns out, minced beef (ground beef) is brilliant for fajita bowls! Crumbly little flavour sponges that catch every bit of fajita spice and chilli.
Serves 4 Time 30 mins
Ingredients
Rice, Minced Beef and Peppers
200 g (1 cup) uncooked long grain rice
1 tablespoon neutral oil (I use avocado oil)
500 g (1.1lb) minced beef (ground beef)
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon chilli flakes
2 tablespoons fajita spice
1 red bell pepper deseeded and sliced
1 yellow bell pepper deseeded and sliced
2 cloves garlic peeled and minced
Also:
1 avocado de-stoned and cut into small cubes
1 small red onion peeled and thinly sliced
4 heaped tablespoons salsa
4 heaped tablespoons soured cream
50 g (1/2 cup) grated cheddar cheese
1 lime sliced into half moons
a Small bunch fresh coriander (cilantro) roughly chopped
2 tablespoons sriracha or sweet chilli sauce
Instructions
✅Pour 360ml (1 ½ cups) water in a saucepan and bring to the boil. Add the rice, stir once and place a lid on the pan. Turn the heat down to its lowest setting and allow to cook for 20 minutes.
✅Meanwhile add the oil to a frying pan (skillet) and heat over a high heat.
✅Add the minced beef, salt, pepper, chilli flakes and fajita spice.
✅Fry for 4-5 minutes, stirring and breaking up any large pieces of mince, until the mince is light brown.
✅Add the sliced peppers and garlic, and cook for a further 5 minutes, stirring often. Turn off the heat.
✅When the rice is cooked, remove the lid and divide between 4 bowls.
✅Top with the cooked minced beef and peppers.
✅Arrange the avocado, red onion slices, salsa, soured cream, grated cheese and lime slices in the bowls.
✅Sprinkle on the coriander and drizzle on the chilli sauce, then serve.
Turns out, minced beef (ground beef) is brilliant for fajita bowls! Crumbly little flavour sponges that catch every bit of fajita spice and chilli.
Serves 4 Time 30 mins
Ingredients
Rice, Minced Beef and Peppers
200 g (1 cup) uncooked long grain rice
1 tablespoon neutral oil (I use avocado oil)
500 g (1.1lb) minced beef (ground beef)
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon chilli flakes
2 tablespoons fajita spice
1 red bell pepper deseeded and sliced
1 yellow bell pepper deseeded and sliced
2 cloves garlic peeled and minced
Also:
1 avocado de-stoned and cut into small cubes
1 small red onion peeled and thinly sliced
4 heaped tablespoons salsa
4 heaped tablespoons soured cream
50 g (1/2 cup) grated cheddar cheese
1 lime sliced into half moons
a Small bunch fresh coriander (cilantro) roughly chopped
2 tablespoons sriracha or sweet chilli sauce
Instructions
✅Pour 360ml (1 ½ cups) water in a saucepan and bring to the boil. Add the rice, stir once and place a lid on the pan. Turn the heat down to its lowest setting and allow to cook for 20 minutes.
✅Meanwhile add the oil to a frying pan (skillet) and heat over a high heat.
✅Add the minced beef, salt, pepper, chilli flakes and fajita spice.
✅Fry for 4-5 minutes, stirring and breaking up any large pieces of mince, until the mince is light brown.
✅Add the sliced peppers and garlic, and cook for a further 5 minutes, stirring often. Turn off the heat.
✅When the rice is cooked, remove the lid and divide between 4 bowls.
✅Top with the cooked minced beef and peppers.
✅Arrange the avocado, red onion slices, salsa, soured cream, grated cheese and lime slices in the bowls.
✅Sprinkle on the coriander and drizzle on the chilli sauce, then serve.
