Finely chop the garlic (or use a garlic press). In a medium saucepan, add the brown rice, water (for the rice) and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Return the pan to a medium heat with a dash of olive oil, then add 1/2 of the garlic. Cook until fragrant, 1-2 minutes. Return the rice to the pan, add the salt and stir to combine. Remove from the heat.

SPICY! This spice blend is hot, use less if you're sensitive to heat. While the rice is cooking, combine the beef strips, Mexican Fiesta spice blend and remaining garlic in a large bowl. Drizzle with olive oil, season with salt and pepper, then toss to coat. Set aside. Slice the corn kernels off the cob. Roughly chop the tomato.

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Set the corn aside in a bowl to cool slightly. Just before serving, add the tomato to the bowl. Drizzle with olive oil and season to taste with salt and pepper. TIP: Cover the pan with a lid if the kernels are "jumping" out.

Place the avocado (see ingredients list) in a small bowl and mash with a fork. Slice the lemon (see ingredients list) into wedges. Add a generous squeeze of lemon to the mashed avocado. Season to taste.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Stir the baby spinach leaves through the brown rice. Divide the rice between bowls. Top with the beef, charred corn salsa and smashed avo. Dollop over the Greek yoghurt. Serve with any remaining lemon wedges.