Finely chop the garlic. In a medium saucepan, add the brown rice and water and bring to the boil. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain the rice. Add a dash of olive oil over a medium heat, and add the garlic and beef stock pot and cook until fragrant, 1-2 minutes. Return the rice to the saucepan and stir through the mixture. Remove from the heat and cover to keep warm.

SPICY! This spice blend is hot, add 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 and toss to coat and set aside. Drain the sweetcorn.

Heat a large frying pan over a high heat. Cook the sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Roughly chop the tomato. Slice the avocado in half and scoop the flesh out of its skin. Slice the lime into wedges. Place the avocado in a small bowl and mash with a fork. Combine with the tomato and a generous squeeze of lime juice. 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. 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 and guacamole. Dollop over the sour cream and sprinkle over the charred corn. Serve with any remaining lime wedges.