• In a medium saucepan, add the water (for the rice) 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 capsicum and finely shred  baby cos lettuce.
• In a medium bowl, combine lettuce and capsicum with a drizzle of  white wine vinegar and olive oil. Season to taste 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, 3-4 minutes.
• Stir in the water (for the sauce) and simmer, until slightly reduced, 1 minute. Season to taste.  

• Divide rice and Tex-Mex beef between bowls.
• Top with capsicum salad, Cheddar cheese and a dollop of light sour cream to  serve. Enjoy!

ELEVATE ME: If you’ve added extra ingredients to your recipe, roughly chop pickled jalapeños and cut lime into wedges. Top bowl with jalapeños, lime wedges and torn 
coriander to serve.