Name: One-pan pork and rice fajitas make Taco Tuesday so much easier
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600g pork sizzle steaks, sliced into thin strips; 40g sachet fajita spice mix; 1/3 cup olive oil; 1 chorizo, thinly sliced; 1 red capsicum, thinly sliced; 1 medium red onion, cut into thin wedges; 200g punnet cherry tomatoes, halved; 450g microwave brown rice; 1/2 cup frozen peas; 1 cup chopped coriander with stems, plus extra sprigs to serve; Juice of 1 lime; Sour cream, tortilla chips, to serve

Making dinner with everything in one pan just makes life so much easier. Less washing up and less stress when cooking in the kitchen. These one-pan pork and rice fajitas are perfect for Taco Tuesday, only you won’t need any taco shells!

Ingredients

600g pork sizzle steaks, sliced into thin strips

40g sachet fajita spice mix

1/3 cup olive oil

1 chorizo, thinly sliced

1 red capsicum, thinly sliced

1 medium red onion, cut into thin wedges

200g punnet cherry tomatoes, halved

450g microwave brown rice

1/2 cup frozen peas

1 cup chopped coriander with stems, plus extra sprigs to serve

Juice of 1 lime

Sour cream, tortilla chips, to serve

Method

Step 1

Combine pork, seasoning and half the oil in a bowl. Heat a large, deep non-stick frying pan over medium-high heat. Cook the pork, in batches, until lightly golden. Remove from pan. Add chorizo to the same hot pan and cook, stirring, until golden. Remove from pan.

Step 2

Heat remaining oil in same pan over medium heat. Add capsicum and onion. Cook, stirring, for 3 minutes or until soft. Add tomatoes. Cook, stirring, for 3 minutes or until tomatoes are soft.

Step 3

Add rice and stir until combined and heated through. Return pork and chorizo to pan. Add peas and coriander and stir through. Cook for 2–3 minutes or until the peas are tender. Stir in the lime juice.

Step 4

Stir the sour cream until runny, then drizzle over. Sprinkle with extra coriander and serve.

one pan fajitas with capsicum and tortilla chips on the side — *(Photography: Con Poulos, Styling: Lucy Busuttil)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe developer Janelle Bloom Food creator

Janelle Bloom is a celebrated food stylist, recipe creator, and the author of four bestselling cookbooks. Many will remember her from the fun‑loving TV favourite Ready Steady Cook. Janelle believes great cooking starts with confidence, a little patience, and recipes that are thoroughly tested, foolproof, and easy to follow. She champions seasonal ingredients and insists every dish should taste every bit as good as it looks — which is why she loves collaborating with Sarah and the Better Homes & Gardens team.