Mexican Pulled Beef with Jasmine Rice

Steps

1. a full kettle to the boil.
2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 5 minutes. Do not lift lid during cooking.
3. While rice cooks, dice tomatoes and avocado 2cm and grate carrot. Add all to a large bowl with baby spinach leaves and set aside.
4. Heat a drizzle of oil in a large fry-pan on medium-high heat. While pan is heating, thinly slice red onion (reserve ¼ for salad, optional adults). Cook onion for 2–3 minutes, stirring often, until tender.
5. Add pulled beef, Mexican sauce and beef stock to pan with onion, breaking up beef with a wooden spoon as it cooks. Reduce heat to low and simmer for 3–4 minutes, until sauce has thickened and beef has heated through. Season to taste with salt and pepper.
6. Add reserved red onion (if using), olive oil and vinegar to bowl with salad and toss to combine. Season to taste with salt and pepper.
7. spoon ¾ cup cooked jasmine rice per person into each bowl and top with Mexican pulled beef, grated cheese, salad and a dollop of sour cream. Sprinkle with spicy pepitas and chilli flakes (if using).