• To a medium saucepan, add the water and bring to the boil.
• 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! 

• While the rice is cooking, slice avocado in half, scoop out flesh and roughly chop.
• In a medium bowl, combine avocado and a drizzle of white wine vinegarand olive oil. Season with salt and pepper to taste. 

Little cooks: Take the lead by tossing the salsa!

• When the rice has 5 minutes remaining, heat a large frying pan over high heat. Cook veggie mince and Tex-mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.

• Stir in enchilada sauce and a splash of water and simmer, until slightly reduced, 1 minute. Season with salt and pepper.

• Divide rice and veggie mince between bowls.

• Top with Cheddar cheese and avocado salsa.

• If you've added a fancify bundle, roughly chop pickled jalapenos, then top burrito bowl with sour cream, jalapenos and torn coriander to garnish. Enjoy!