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 until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. 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 corn kernels and cook, tossing, until lightly charred, 4-5 minutes. TIP: Cover the pan if the kernels start "popping" out! Transfer to a small bowl and set aside.

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

SPICY! This is a mild spice blend, but if the kids are very sensitive, feel free to add less! Add 1 1/2 sachets of Tex-Mex spice blend and the remaining garlic to the pan and cook, stirring, until fragrant, 1 minute. Add the crushed & sieved tomatoes, kidney beans, water (for the sauce) and crumble in the chicken stock cubes. Bring to the boil, then reduce the heat and simmer until slightly thickened, 1-2 minutes. Add a splash of water if the sauce looks too thick!