1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse

2. Finely dice tomatoes and onion. Chop coriander. Combine in bowl with lime zest, 1/2 juice and 1 tbsp olive oil. Season with salt and pepper.

3. Using a fork, roughly mash avocado in a bowl with remaining lime juice. Season with salt and pepper.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Slice capsicum and add to pan. Cook for 4-5 minutes, or until tender, set aside. Reserve frypan and keep on heat.

5. Add 1 tbsp oil to frypan along with mince, spice mix and 2 tbsp tomato paste. Cook for 6-8 minutes, breaking up any lumps with a wooden spoon. Stir through 1/2 cup water. Season with salt and pepper to taste.

6. Divide rice evenly between bowls. Top with pico de gallo, capsicum, mince and guacamole to serve.

Notes:
Add chilli for extra flavour if desired.

Black rice 300g
tomatoes 2
Red onion 1/2
Coriander 1/2 bunch
Lime 1
Avocado 1
Red Capsicum 1
Beef mince 600g
Mexican Spice mix 1 packet

From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste