• Finely chop garlic. • In a medium saucepan, melt half the butter with a dash of olive oil over medium heat. Add garlic and cook until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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 rice is cooking, drain sweetcorn. • SPICY! You may find the spice blend hot! Add less if you’re sensitive to heat. In a medium bowl, combine beef strips, Mexican Fiesta spice blend, a pinch of salt and a drizzle of olive oil and set aside. • Heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the kernels are ‘popping’ out.

• When rice has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Add enchilada sauce (see ingredients) and a splash of water and cook, until slightly thickened, 1 minute. Remove pan from heat, then add the remaining butter and stir until combined. Season to taste. TIP: Cooking the meat in batches over high heat helps it stay tender.

• To the bowl with corn, add slaw mix and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • Divide garlic rice and rainbow slaw between bowls. Top with Mexican beef and spoon over any remaining sauce. Serve with mayonnaise. Enjoy!