Mexican 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 the salt, stir, 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 corn and cook, tossing, until lightly charred, 4-5 minutes. Transfer the corn to a small bowl and set aside. TIP: Cover the pan if the corn kernels start popping out!

Return the large frying pan to high heat with a drizzle of olive oil. Add the onion, capsicum 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 sensitive to spice, feel free to add less! Add the Tex-Mex spice blend (see ingredients list) 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 (1 cube for 2 people / 2 cubes for 4 people). 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!