Dubliner Burrito Bowl.
To cook the meat, heat pan on medium high heat. Add olive oil then add the mince. Break up large pieces with a fork and spread out over surface of the pan. Brown the meat, stirring occasionally.
Lower heat to medium then add the onion, cook for 1-2 minutes. Add the garlic and cook further 1 minute.
Stir in the cumin, smoked paprika and cayenne pepper. Add the chopped tomato, kidney beans and beef stock. Stir to combine, then leave to simmer on medium low heat until half of the liquid has been reduced, stirring occasionally. Between 15-20 minutes.
Taste for seasoning, add salt & pepper as needed. Remove from heat.
While mince is cooking, make the salsa. Combine all salsa ingredients and stir together. Chill in the fridge until needed.
To assemble the burrito bowl, spoon a layer of cooked Basmati rice into serving bowls. Spoon cooked mince over about half of the rice, then spoon fresh salsa next to the mince, covering about 1/8 of the rice. Arrange half an avocado on top, then sprinkle generously with Dubliner cheese.
Garnish with fresh coriander and serve with sour cream on the side.
Serving Size 1