Mexican Beef & Bean Rice Bowl

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/3 of the garlic and cook for 1-2 minutes, or until golden and fragrant. Add the basmati rice, water (for the rice) and salt to the pan and bring to the boil. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing, for 4-5 minutes or until lightly charred. TIP: Cover the pan if the corn kernels start popping out! Transfer the corn to a small bowl and set aside.

Return the large frying pan to high heat with a drizzle of olive oil. Add the red capsicum, zucchini, carrot and onion. Cook for 3-4 minutes, or until slightly softened. Add the beef mince and cook, breaking up with a wooden spoon, for 2-3 minutes, or until just browned.

Add the 1 1/2 sachets of Tex-Mex spice blend and remaining garlic and cook, stirring, for 1 minute or until fragrant. TIP: This is a mild spice blend, but if the kids are very sensitive, feel free to add less! Add the passata, kidney beans and water (for the sauce). Crumble in the chicken stock cubes, bring to the boil, then simmer for 2 minutes, or until slightly thickened.