Cook the onion and garlic – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened.

Add the beef – Add the beef and cook for 4–5 minutes until browned.

Add the remaining ingredients – Add the kidney beans, spices, salt and pepper. Stir to combine.

Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook over medium–low heat, uncovered, for 12 minutes.

Stir some sauce through the rice – Add 1–2 tablespoons of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).

Mash the avocado – In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.

Assemble and serve – Divide the rice among four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, the grape tomatoes, fresh coriander, jalapeño slices and a squeeze of lime. Serve immediately.