• 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, capsicum and a drizzle of white wine
vinegar 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 mince (no need for oil!) and Tex-mex spice blend, breaking up with a 
spoon, until just browned, 3-4 minutes. 
• Stir in the water (for the sauce) and simmer, until slightly reduced, 1 minute. 
Season to taste. 

• Divide rice and beef between bowls. 
• Top with Cheddar cheese and avocado salsa to serve. Enjoy! 
ELEVATE ME: If you’ve added extra ingredients to this recipe, roughly chop pickled 
jalapeños, then top burrito bowl with sour cream, jalapenos and torn coriander 
to serve.