Spiced Beef Fajita Bowls

• Boil a large pot of salted water for the rice.
• When boiling add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile add peppers, half the onion, half the Mexican spice mix and a drizzle of oil to a lined baking tray.
• Season with salt and pepper, then toss to combine.
• Roast in the middle of the oven until tender, 13-16 mins.
• In a bowl mix together the tomato and remaining onion. Season to taste with a drizzle of oil, salt and pepper.

• Add oil to a large pan on high heat.
• Season beef with salt, pepper and remaining Mexican spice. Once oil is hot fry until browned, 2-3 mins each side.
• For medium-rare lower heat to medium. Cook for 1-2 mins more each side.
• Once done, place on a board, cover and rest. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when outside is browned.

TIP: Cook 1-2 mins more each side for more well done.

• Add 1 tsp lime juice and ¼ tsp sugar (double both for 4p), creme fraiche and half the lime zest to a small bowl.
• Season with salt and pepper, then stir to combine.

• Fluff rice with a fork, then stir in remaining lime zest. Divide rice and veg between bowls.
• Slice the steak and divide between bowls.
• Dollop lime sauce over top and spoon over the tomato onion salsa.
• Squeeze over a lime wedge, if desired.