Mexican Beef Bowls with Charred Corn Wheels

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to medium (if using). Cook rice. Combine rice, boiling water measure and a pinch of 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.
2. Prep salsa & lettuce. Toss tomato and cucumber in a bowl with a drizzle of vinegar and oil. Season to taste. Set lettuce aside to serve.
3. Prep & cook onion & carrot. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and carrot for 2-3 minutes, until softened.
4. Cook beef. Increase pan heat to high, add beef and cook, stirring, for about 5 minutes. Add Mexican spices and cook, stirring, for 1 minute, until fragrant. Stir through canned tomatoes, water measure and 1/2 tsp salt. Bring to a simmer, then cook for about 10 minutes, until thickened but still saucy. Season to taste.
5. Meanwhile, prep & cook corn. Heat a drizzle of oil in a second fry-pan on medium heat and cook corn for 8-10 minutes, turning regularly, until lightly charred. Sprinkle with BBQ hickory salt (for adults). Alternatively, do this on the BBQ.
6. Serve rice topped with salsa, beef, corn, lettuce and sour cream.