Modern Taco Bowl

• 150 g Long-grain white rice
• 1 tsp Fine sea salt
• 1 Lime
• 10 g Fresh coriander
• 1 tbsp Extra virgin olive oil
• 250 g Minced beef
• 2 tbsp Taco seasoning
• ¼ tsp Black pepper
• 240 g Canned black beans
• 165 g Canned corn
• 1 head Romaine lettuce
• 120 g Salsa
• 80 g Sour cream

1. Cook the rice in salted boiling water until tender, 10–12 minutes. Drain well, then return to the pan off the heat.
2. Finely chop the fresh coriander. Zest the lime, then cut it into wedges.
3. Stir the lime zest, half the coriander and a squeeze of lime into the hot rice. Cover and keep warm while you cook the beef.
4. Heat the olive oil in a large frying pan over a medium-high heat. Add the minced beef and cook for 6–8 minutes, breaking it up, until browned and any liquid has evaporated.
5. Stir in the taco seasoning and black pepper, then add a splash of water to help it coat the meat. Cook for 1–2 minutes until fragrant and glossy.
6. Rinse and drain the black beans and drain the sweetcorn. Add both to the pan and cook for 3–4 minutes until warmed through; taste and add a pinch more salt if needed.
7. Shred the romaine lettuce. Divide the coriander lime rice between two bowls, then spoon over the beef, beans and sweetcorn.
8. Top each bowl with the lettuce, salsa and a dollop of sour cream. Finish with the remaining coriander and serve with extra lime wedges for squeezing over.

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