Mexican Beef & Bean Bowls with Scented Rice

Steps

1. Cook rice Heat a small drizzle of olive oil in a pot on medium heat. Add scented rice seeds and toast for 1-2 minutes, until fragrant.
2. Add rice, water and ½ tsp salt to pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking.
3. Prep beef Finely dice onion and grate carrot. Heat a small drizzle of oil in a fry-pan on high heat. Add mince and cook for 5 minutes, stirring until browned. Add onion and carrot and cook a further 2 minutes.
4. Add spice mix and 1 tsp salt to pan and cook for 2 minutes, until fragrant. Add canned tomatoes, beans and water, bring to a simmer, reduce heat to medium and simmer for about 10 minutes, until thickened and liquid has reduced. Season to taste.
5. Make salad Thinly slice cabbage until you have about 3 cups worth, cut cucumber in half lengthways and thinly slice. Add to a bowl along with Mexican dressing. Toss to combine and season to taste.
6. Serve rice and beef with salad, sour cream and chili flakes if you like a little heat.