• Boil the kettle. In a medium saucepan, add the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • 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!

• Meanwhile, thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate and season. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until slightly tender, 2-3 minutes. Add soffritto mix and cook, until tender, 5-6 minutes. • Reduce heat to medium, add garlic and Tex-Mex spice blend and cook until fragrant, 1 minute. • Stir in tomato paste, the salt and water and half the butter, and simmer until bubbling, 2-3 minutes. • Remove from heat, add baby spinach leaves and return beef strips to pan, stirring to combine. Season to taste.

• To pan with rice, stir in the remaining butter, until coated. Season to taste. • Divide rice between bowls. • Top with Tex-Mex cowboy beef, veggies and light sour cream to serve. Enjoy!