Spicy beef and rice fajitas

Spicy beef and rice fajitas




  • 1 cup rice
  • 1 teaspoon minced garlic
  • 3 tablespoons barbecue sauce
  • 2 tablespoons chilli sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 500 grams beef, cut into strips
  • 250 grams quatered cherry tomatoes, quartered
  • 400 grams corn kernals, rinsed and drained
  • 1 diced Lebanese cucumber, diced
  • 2 tablespoons lemon juice
  • olive or canola oil spray
  • 1 sliced red onion, sliced
  • 1 red capsicum, deseeded and sliced
  • 200 button mushrooms, sliced
  • 1 tablespoon jalapeno chillies, chopped
  • 2 tabelspoons fresh coriander leaves
  • 12 flour tortillas
  • 12 lettuce leaves, to serve
  • taco sauce to serve


Cook rice according to packet instructions

Combine garlic, sauces, spices and beef in a plastic bag. Shake to evenly coat meat.

Refrigerate for 15-30 minutes to marinate.

Meanwhile, to make a salsa, combine tomatoes, corn, cucumber and lemon juice in a small bowl.

Spray a non-stick frypan with oil and cook onion, capsicum and mushrooms over medium-high heat until soft.

Add meat and cook until browned. Stir through chillies and coriander.

Heat tortillas in microwave on HIGH for 30-60 seconds or until warm and flexible.

To assemble fajitas, line tortillas with lettuce, top with meat mixture, salsa and taco sauce and roll up. Serve with rice.

Serving Suggestions


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