Mexican Beef and Bean Bowls with Fragrant Rice

Steps

1. Prepare onion, garlic and cheese. Heat olive oil in a medium pot on medium heat. Add scented rice seeds and toast for 1-2 minutes, until fragrant.
2. Add rice, water and salt to pot, turn to a high heat 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.
3. While rice cooks, heat a drizzle of oil in a large fry-pan on high heat. Add mince and cook for 3-4 minutes, breaking up as it cooks, until browned. Add onion and garlic and cook a further 2 minutes.
4. Add spice mix, tomato sauce and salt to pan and cook for 2 minutes, until fragrant and onion is softened. Add canned tomatoes, stock and beans, bring to a simmer, reduce heat to medium and simmer for about 10 minutes, until thickened and liquid has absorbed. Stir through Worcestershire sauce and season.
5. While mince simmers, dice tomatoes 2cm and thinly slice apple. Add both to large bowl, along with rocket. When mince has finished cooking, add Mexican dressing to salad, toss to combine and season to taste.
6. To serve, place ¾ cup scented rice in each bowl and top with Mexican beef. Sprinkle with grated cheese (if using), dollop with sour cream and serve rocket salad on the side.