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Export 20 ingredients for grocery delivery
Step 1
Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened.
Step 2
Add the beef and cook for 4–5 minutes until browned.
Step 3
Add the kidney beans, spices, salt and pepper. Stir to combine.
Step 4
Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes.
Step 5
Add 1–2 tablespoons of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).
Step 6
In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.
Step 7
Divide the rice among four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, the grape tomatoes, fresh coriander, jalapeño slices and a squeeze of lime. Serve immediately.
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