Mexican Beef Bowl

Rinse the rice well. Bring the rice (and the water for the rice) to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the rice is soft. Drain and return to the saucepan. Cover with a lid to keep warm.

In a small bowl, add the sour cream and 1/2 of the chopped coriander. Season to taste with salt and pepper and set aside.

In a large bowl, mix the beef strips with the mild taco mix, a drizzle of olive oil, the salt and a pinch of pepper. Mix well. Heat a drizzle of olive oil in a large frying pan to a medium high heat. Add in the beef strips in batches to the pan and cook for 2-3 minutes, or until cooked through. Tip: The beef strips are cooked when they are no longer pink. Be careful not to overcook them, as they can become chewy.

Return the frying pan to a medium high heat, add in a drizzle of olive oil and cook the corn for 2-3 minutes, or until golden and tender. In a small bowl, mix together the roma tomato, cucumber, corn and the remaining coriander. Add a drizzle of olive oil and salt and pepper.