Mexican Pulled Beef Salad Bowl

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to 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.
2. While rice cooks, dice tomato and cucumber 1-2cm and grate carrot. Add all to a large bowl with baby spinach leaves and set aside.
3. 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). Add onion to pan and cook for 2-3 minutes, stirring often, until tender.
4. Add pulled beef, Mexican sauce and 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.
5. 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.
6. spoon ¾ cup cooked rice per person into each bowl and top with Mexican pulled beef sauce, grated cheese, salad and a dollop of sour cream. Sprinkle with chilli flakes (if using).