Southern Style Pulled Beef

Steps

1. Combine rice, water and salt in a large 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice is cooking, prepare the rest of the meal.
2. Finely dice whole onion and capsicum; grate carrot; rinse and drain beans. Set all aside separately. Heat a drizzle of oil in a medium pot on medium-high heat. Cook first measure of onion and carrot for 3-4 minutes, until softened. Add first measure of pulled beef spice mix and cook for 1 minute, until fragrant.
3. Add pulled beef, stock, soy sauce, sugar and salt. Bring to a gentle simmer and cook for 4-5 minutes, breaking up beef as it cooks, until beef is heated through and sauce has thickened. Remove from heat and season to taste.
4. While beef is simmering, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook second measure of onion for 4-5 minutes, until soft and starting to caramelise. Add second measure of pulled beef spice mix and cook for about 1 minute, until fragrant.
5. Add black beans, capsicum, corn, stock and salt. Bring to a simmer and cook for about 4 minutes, until liquid has reduced by half. Season to taste. Roughly chop coriander and cut lime into wedges.
6. To serve, spoon ¾ cup cooked rice into bowls, top with pulled beef, veggies and beans and a dollop of sour cream. Sprinkle with coriander and serve a lime wedge on the side for squeezing.