• To a medium saucepan, add the water 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 tomato • Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl combine avocado, a drizzle of white wine vinegar and olive oil. Season 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, 4-5 minutes. • Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.

• Divide rice and beef between bowls. • Top with Cheddar cheese and avocado salsa. • If you've added a fancify bundle, roughly chop pickled jalapenos, then top burrito bowl with sour cream, jalapenos and torn coriander to garnish. Enjoy!