• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
• Remove from heat, then transfer corn to a plate.

• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Zest, then juice half the lime. Cut remaining lime into wedges.
• Roughly chop cilantro.
• Halve tomatoes
• To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.

• Reheat the same pan (from step 2) over medium-high.
• When hot, add 2 tsp (4 tsp) oil, then beef and onions. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.

• Meanwhile, in another small bowl, combine mayo, lime zest, 1 tsp (2 tsp) lime juice and half the cilantro.

• Divide rice, beef and corn between bowls.
• Top with tomatoes.
• Drizzle with cilantro-lime mayo.
• Sprinkle with feta and remaining cilantro.
• Squeeze a lime wedge over top, if you like.

If you've opted for double beef,  cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.