Mexican Pulled Beef with Tomato and Coriander Salsa

Steps

1. Combine rice, water and a pinch of salt in a 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, heat a drizzle of oil in a large frypan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, until tender. Add garlic and pulled beef spices, and cook for a further 1-2 minutes, until fragrant.
3. Add pulled beef, stock, tomato sauce and salt to pan. Bring to a simmer and cook for 5-6 minutes, until slightly thickened and reduced. Stir through Worcestershire sauce and season to taste with salt and pepper.
4. While beef cooks, dice cucumber, tomato and capsicum 2cm. Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh. Dice 2cm
5. Add all tomato and coriander salsa ingredients to a medium bowl and toss with a drizzle of olive oil. Season to taste with salt and pepper.
6. To serve, spoon ¾ cup cooked jasmine rice into each bowl and top with Mexican pulled beef, tomato and coriander salsa, a dollop of sour cream and some grated cheese.