• To a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don’t peek! 

• While the rice is cooking, roughly chop capsicum. 
• Slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl combine avocado and capsicum and a drizzle of white winevinegar and olive oil. Season to taste with salt and pepper. 

• When the rice has 5 minutes remaining, heat a large frying pan over high heat.

• Cook beef & pork mince, diced bacon (no need for oil!) and Tex-mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.

• Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.

• Divide rice and beef-pork and bacon between bowls. • Top with Cheddar cheese and avocado salsa to serve. Enjoy! 

• ELEVATE ME: If you've added extra ingredients to your recipe, roughly chop pickled jalapeños, then top burrito bowl with sour cream, jalapenos and torn coriander to garnish.