Beef Fajita Bowl with Garlic Rice, Sweetcorn, Salsa and Sour Cream

Mince garlic. Heat a pan over medium heat. Add a tablespoon of oil and gently fry the garlic. Add the jasmine rice and toast for 2-3 minutes. Add 1.5 cups of water and bring to a simmer. Cover with a lid, reduce heat and cook for 12-15 minutes until cooked through. Leave lid on and allow to steam.

Tip! You can do this in the rice cooker if you prefer once garlic/rice has been toasted.

Slice red capsicum and brown onion. Cut zucchini in half and a slice into half moons. Cut kernels from sweetcorn cob. Roughly chop coriander.

Heat a pan over medium high heat. Add a drizzle of oil and cook the beef mince, breaking up with a spoon. Add half the Mexican spice mix and season to taste. Set aside and keep warm.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add another drizzle of oil and add the onion and capsicum to the pan, cook for 1-2 minutes. Add the zucchini and corn along with the remaining spice mix. Cook for 4-5 minutes until veg is tender.

Fluff the garlic rice and divide amongst bowls. Top with the veg and beef. Add a dollop of sour cream and tomato salsa and finish with the tasty cheese and coriander.

Mince garlic. Heat a pan over medium heat. Add a tablespoon of oil and gently fry the garlic. Add the jasmine rice and toast for 2-3 minutes. Add 1.5 cups of water and bring to a simmer. Cover with a lid, reduce heat and cook for 12-15 minutes until cooked through. Leave lid on and allow to steam.

Tip! You can do this in the rice cooker if you prefer once garlic/rice has been toasted.

Slice red capsicum and brown onion. Cut zucchini in half and a slice into half moons. Cut kernels from sweetcorn cob. Roughly chop coriander.

Heat a pan over medium high heat. Add a drizzle of oil and cook the beef mince, breaking up with a spoon. Add half the Mexican spice mix and season to taste. Set aside and keep warm.

Tip! When you're swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add another drizzle of oil and add the onion and capsicum to the pan, cook for 1-2 minutes. Add the zucchini and corn along with the remaining spice mix. Cook for 4-5 minutes until veg is tender.

Fluff the garlic rice and divide amongst bowls. Top with the veg and beef. Add a dollop of sour cream and tomato salsa and finish with the tasty cheese and coriander.