Mexican Beef Bowls with BBQ Sauce & Sour Cream

Steps

1. Before you start. Bring a full kettle to the boil.
2. 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.
3. Prep & cook beef. Prep onion, carrot and courgette and set aside. Heat oil in a large fry-pan on medium heat. Cook beef for about 4 minutes, until browned. Add first meausre of onion and cook for about 2 minutes, until beginning to soften. Add carrot, courgette and 1/2 tsp salt and cook a further 2 minutes, until soft.
4. Add Mexican spices and cook for a further minute, until fragrant. Add tomato sauce and water measure and cook for 2-3 minutes, until water has evaporated. Season to taste with salt and pepper.
5. Prep salad. Prep lettuce, tomato and remaining onion.
6. Prep garnishes. In a small bowl, combine sour cream and BBQ sauce. Prep cheese.
7. Serve. Rice topped with beef, salad, BBQ sour cream, cheese and spicy pepitas.