Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

SPICY! The spice blend is hot, use less if you're sensitive to heat. While the rice is cooking, add the beef strips and Mexican Fiesta spice blend to a large bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside. Roughly chop the tomato. Roughly chop the coriander. Drain the sweetcorn.

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

Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl and mash with a fork. Add the sour cream and stir to combine. Season to taste with salt and pepper. TIP: For a smoother crema, use a food processor or stick blender.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the beef strips and cook 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 keeps it tender.

Divide the garlic rice between bowls. Top with the Mexican beef, charred corn salsa and avocado crema. Sprinkle with the shredded Cheddar cheese.