Mexi Beef & Bean Bowls with Salsa & Avocado Whip

Steps

1. Bring a full kettle to the boil. Preheat oven to high grill (if using). Cook rice. Combine rice, boiling water measure, first measure of Mexi spices and 1/2 tsp salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Leave the Mexi spices out for fussier little foodies.
2. Prep & cook beef. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Increase heat to high and add beef. Cook for 4-5 minutes, stirring, until browned. Add corn and remaining Mexi spices, stirring for 1 minute, until fragrant.
3. Add kidney beans, canned tomatoes, hot water measure and 1/2 tsp of salt to beef. Bring to a simmer and cook for 5-6 minutes, until thickened. Season to taste and sprinkle with cheese. Grill in oven for about 2 minutes, until golden. Alternatively, sprinkle cheese over beef to serve.
4. Prep avocado whip. In a small bowl, mash avocado and mix with first measure of sour cream. Season to taste. Keep avocado and sour cream separate for fussier little foodies.
5. Prep lettuce. Thinly slice lettuce and toss in a bowl with a drizzle of oil and vinegar. Season to taste.
6. Serve rice topped with beef, lettuce, avocado whip, salsa and remaining sour cream.