The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Bavette Steak with Mexican Rice & Peppers
This rice is fit for a fiesta: it’s flecked with carrots, courgettes, pepper, tomatoes and sweetcorn. You couldn’t ask for a tastier base for grass-fed British bavettes, rubbed with Mexican seasoning and sizzled till tender and juicy.
Ready in 20
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper
- 1 onion
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 2 carrot
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 280g sweetcorn (sweetcorn, water, salt)
- 3 courgette
- 4 bavette steaks
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 577
Protein: 43g
Carbs: 43g
Fat: 26g
Bavette Steak with Mexican Rice & Peppers
This rice is fit for a fiesta: it’s flecked with carrots, courgettes, pepper, tomatoes and sweetcorn. You couldn’t ask for a tastier base for grass-fed British bavettes, rubbed with Mexican seasoning and sizzled till tender and juicy.
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Cooking Instructions
- Boil a half-full kettle. Dissolve the stock cube in a jug with 50ml boiling water. Dice the carrots (peel optional), courgettes and pepper into 1cm cubes. Finely dice the onion. Drain the sweetcorn.
- Heat a large saucepan with 1 tbsp oil on high heat. Add the garlic paste, onion, carrots, courgettes, pepper and half the spice mix. Season with sea salt and black pepper and cook for 5 mins. Add the rice and stock and cook for 1 min, then add the chopped tomatoes and sweetcorn. Cook for 3-4 mins.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Season the steaks with the remaining spice mix, a pinch of sea salt and black pepper. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well-done). Remove and leave to rest then thinly slice against the grain.
- Spoon the rice mix onto serving plates and top with the steaks.
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