Pulled Beef with Cuban Rice Pilaf

Steps

1. Heat a drizzle of oil in a small pot on medium heat. Cook first measure of onion and garlic for 1-2 minutes, until soft. Add first measure of Cuban spice mix and cook, stirring constantly, for about 30 seconds, until fragrant.
2. Add rice, water and salt to pot and bring the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, heat a drizzle of oil in a medium fry-pan on medium heat and cook second measure of onion and garlic for 1-2 minutes, until starting to brown. Add second measure of Cuban spice mix and carrot and cook for about 30 seconds, stirring constantly, until fragrant.
4. Add pulled beef, salsa roja, canned tomatoes, water and salt to pan and mix well, breaking up beef with a wooden spoon. Bring to a gentle simmer and cook for about 10 minutes, until sauce has thickened and reduced. While beef cooks, thinly slice spinach.
5. When beef has finished cooking, remove from heat, add baby spinach and mix well until wilted. Season to taste with salt and pepper. When rice has finished steaming, gently fluff up grains with a fork.
6. divide yoghurt between plates and smooth out into large circles. Top with Cuban rice pilaf and pulled beef. Sprinkle over jalapeños and coriander and parsley leaves. Serve lime wedges on the side for squeezing over just before eating.