Start the rice: In a medium saucepan, bring 600ml water to a rolling boil. Add a pinch of salt and the rinsed rice. Reduce the heat to low, cover, and simmer for 12-15 minutes. You’ll know it’s done when the grains are tender and all the water has been absorbed — you should see tiny steam holes on the surface of the rice.

Cook the aromatics: While the rice bubbles away, heat the olive oil in a large frying pan over a medium-high flame. Add the diced onion and cook for 3-4 minutes until it turns translucent and smells sweet, stirring occasionally with a wooden spoon.

Brown the mince: Add the beef mince to the pan, breaking it up with the spoon. Let it sit undisturbed for a minute or two before stirring — you want a deep brown colour on the meat, not a pale grey. Cook for 5-6 minutes until no pink remains and you can hear a satisfying sizzle.

Add the spices and garlic: Sprinkle over the smoked paprika, cumin, oregano, and chilli powder, then toss in the minced garlic. Stir everything together for about 30 seconds until the kitchen smells wonderfully aromatic — that toasted spice fragrance means you’re on the right track.

Build the sauce: Pour in the tinned tomatoes, tomato purée, and beef stock. Stir well, scraping up any browned bits from the bottom of the pan — those little dark flecks are packed with flavour. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

Simmer and thicken: Let the beef sauce bubble away for 8-10 minutes, stirring occasionally. You’ll see it transform from a watery red liquid into a rich, thick sauce that clings to the meat. Season with salt and black pepper to taste.

Finish the rice: Once the rice is cooked, fluff it with a fork. Drizzle over the lime juice and scatter in the chopped coriander, then stir gently until everything is evenly distributed. The bright green flecks against the white rice look beautiful, and the citrusy scent should be fresh and inviting.

Assemble the bowls: Divide the cilantro lime rice among four bowls. Spoon a generous portion of the taco beef on top, then let everyone add their favourite toppings — shredded lettuce for crunch, diced tomatoes for juiciness, grated cheese for richness, a dollop of soured cream for coolness, and avocado slices for creaminess.