Tex-Mex Beef & Bean Rice Bowl

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/3 of the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, until lightly charred, 4-5 minutes. TIP: Cover the pan if the corn kernels start "popping" out! Transfer the corn to a small bowl and set aside.

Return the frying pan to a high heat with a drizzle of olive oil. Add the onion, capsicum, zucchini and carrot. Cook until slightly softened, 3-4 minutes. Add the beef mince and cook, breaking up with a spoon, until just browned, 2-3 minutes.

SPICY! This is a mild spice blend, but if the kids are very sensitive to heat, feel free to add less! Add 1 1/2 sachets of Tex-Mex spice blend and the remaining garlic to the pan and cook, stirring, until fragrant, 1 minute. Add the passata, kidney beans, water (for the sauce) and crumble in the chicken stock cubes. Bring to the boil, then reduce the heat and simmer until slightly thickened, 1-2 minutes. Add a splash of water if the sauce looks too thick!