Spanish rice with beef strips, bell pepper & zucchini
Spanish rice with beef strips, bell pepper & zucchini
718kcal Per person
30g Protein
87g Carbs
28g Fat
9g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 clove garlic (5 g)
- ½ chili pepper
- ½ red onion
- 1 bell pepper
- 1 tomato
- ½ zucchini
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces beef strips (84 g)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon turmeric (1 g)
- ½ teaspoon oregano, dried (1 g)
- 3 ½ ounce diced tomatoes (98 g)
Preparing this recipe
- Cook the rice according to the instructions on the package.
- Crush the garlic and finely chop the chili pepper. Slice the onion into thin rings, dice the bell pepper and tomato and cut the zucchini into small cubes.
- Heat half of the oil in a pan and cook the beef strips for 4-5 minutes until cooked through. Remove from the pan and set aside.
- Heat the remaining oil and cook the garlic, chili pepper and onion for 2 minutes.
- Add the bell pepper, tomato and zucchini and cook for 4-5 minutes until the vegetables begin to caramelize.
- Add the paprika powder, cumin, turmeric, oregano, salt and pepper and cook for 1 more minute. Add the rice and diced tomatoes and stir well. Let it simmer for 2-3 minutes.
- Serve with the beef strips.
Tip van FitChef
1. Drizzle with lime juice.
2. Garnish with coriander or sliced scallion.
