Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Mexican beef and capsicum with rainbow rice

This Mexican bowl of goodness is a delicious lunch or dinner, tastes incredible and on the table in 30 minutes!

Time to make: 30 mins
Serving: 4 people

Ratings: 4.6

Save to favs/meal planning

See favs

Share or print this recipe

Ingredients

Measurements explained

1 cup brown rice
spray oil
1 carrot, diced
1 courgettezucchiniX, diced
¼ cup frozen corn sweetcornXkernels, defrosted
1 small red onion, sliced
1 clove garlic, finely chopped
2 red capsicums, sliced
350g lean beef steak, sliced
3 tomatoes, roughly chopped
2 teaspoons Mexican seasoning
½ cup roughly chopped fresh coriandercilantroX, to garnish
4 tablespoons low-fat plain yoghurt, to garnish (optional)

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

In a pot add rice and 2 cups water. Cover and bring to the boil. Reduce heat to low and cook for 25 minutes, or until rice is tender and water is absorbed.
While rice is cooking, spray a pan with oil and set over a medium heat. Add carrot and courgette and stir-fry until tender, about 5 minutes. Add corn and heat through. Remove vegetables from pan and set aside.
Spray same pan with oil and return to a medium heat. Add onion, garlic and capsicum and stir-fry, cooking until veges are tender, about 5 minutes. Increase heat to high. Add sliced steak and cook, stirring, for 2 minutes. Add tomatoes and 1 teaspoon of the Mexican seasoning. Cook 2-3 minutes, until tomatoes are softened.
Add remaining Mexican seasoning and carrot and courgette mixture to rice. Stir gently to combine.
Serve steak mix with rice, garnished with coriander and yoghurt, if desired.

Variations

Make it gluten free: Check seasoning is gluten free.

Nutrition info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Total fat 10 g

Saturated fat 3 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

See favs

First published: Oct 2017

Tag us on Instagram at @healthyfoodguidemag

One comment on Mexican beef and capsicum with rainbow rice

25331176 April 7, 2022 at 7:16 pm #

Delicious and very easy to make. Most of the work is in the vegetable chopping and prep. Once that’s done you can just throw it together… yum!

Log in to Reply

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

Healthier syrup sponge puddings

Chicken chasseur traybake

Warm pork, eggplant and almond lettuce cups

Baked sweet potato with vegie chilli

View more recipes

Nutrition advice you can trust

At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.

Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.