• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam so, don't peek!

• Meanwhile, drain corn kernels. • Heat a large frying pan over high heat. Cook corn, tossing, until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are 'popping' out.

• Thinly slice red onion into half-moons. • Roughly chop baby spinach leaves. • To bowl with the corn, add onion, baby spinach leaves, a drizzle of vinegar, olive oil and a pinch of salt and pepper. Toss to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking bacon up with a spoon, until just golden, 2-3 minutes. • Add beef mince, breaking mince up with a spoon, until just browned, 4-5 minutes. TIP: For best results, drain the oil from the pan at the end of this step.

• Stir in Tex-Mex spice blend and tomato paste, until fragrant, 1 minute. • Add the water (for the beef) and cook, stirring occasionally, until thickened, 1-2 minutes. Season to taste.

• Divide garlic rice between bowls. • Top with Mexican beef and bacon mixture. • Top with light sour cream, Cheddar cheese and corn salsa to serve. Enjoy!