4 tsp olive oil
1 small onion, sliced
100g/4oz long-grain rice
1½ tsp fajita seasoning
215g can kidney beans, rinsed and drained
2 x 200g/8oz rump steaks
handful coriander leaves, roughly chopped
tomato salsa, to serve
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.
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.
649 kcals, protein 48g, carbs 60g, fat 26g, sat fat 9g, fibre 5g, sugar 4g, salt 0.99g