Start the rice: Rinse 300g of long-grain rice under cold water until the water runs clear. Place it in a medium saucepan with 600ml of water and a generous pinch of salt. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 12-15 minutes. You'll know it's done when the surface looks dry and small steam holes appear. Remove from heat, keep covered, and let it steam for 5 minutes. Fluff with a fork, then stir through the lime juice and half the chopped coriander. The rice should be fragrant and slightly tangy.

Brown the beef: Heat the olive oil in a large, heavy-based frying pan over medium-high heat until it shimmers. Add the beef mince and let it cook undisturbed for 2-3 minutes — you want a deep brown crust to form. Break the mince apart with a wooden spoon and continue cooking until all the meat is browned and no pink remains, about 5-6 minutes. The kitchen should smell rich and savoury at this stage.

Sweat the aromatics: Reduce the heat to medium. Add the diced onion and red bell pepper to the pan with the beef. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the pepper softens. The mixture should look glossy and the onion should give off a sweet, mellow aroma. Add the minced garlic and cook for another 30-40 seconds until fragrant — be careful not to let it burn.

Build the spice base: Sprinkle the smoked paprika, ground cumin, dried oregano, and chilli flakes over the beef mixture. Stir constantly for about 1 minute until the spices are well incorporated and you can smell their warm, toasty fragrance. This blooming step is crucial for developing deep flavour.

Simmer the sauce: Pour in the chopped tomatoes and beef stock, stirring to scrape up any browned bits from the bottom of the pan. Add the drained black beans. Bring the mixture to a gentle bubble, then reduce the heat to low. Let it simmer uncovered for 15-20 minutes, stirring occasionally. The sauce should thicken noticeably, and the colour will deepen to a rich mahogany. Taste and adjust seasoning with salt and pepper.

Prepare the toppings (while the beef simmers): Dice a large avocado and toss it with a squeeze of lime juice to prevent browning. Grate 100g of mature cheddar or a vegetarian alternative. Slice 2 spring onions into thin rings. Chop a handful of fresh coriander leaves. If using soured cream, spoon it into a small serving bowl. For a fresh kick, prepare a simple salsa by dicing 2 ripe tomatoes and mixing with a little chopped red onion, coriander, and a pinch of salt.

Assemble the bowls: Place a generous scoop of the lime-coriander rice in the centre of each bowl. Spoon the beef and bean mixture alongside or on top, ensuring an even distribution. Arrange the toppings — avocado, cheese, spring onions, coriander, salsa, and soured cream — in neat piles around the bowl. The visual contrast of colours — the green avocado, red salsa, white rice, and dark beef — should be striking.

Final touches: Squeeze a wedge of lime over each bowl just before serving. Add a final scatter of fresh coriander and a few extra chilli flakes if desired. Serve immediately while the beef is still hot and the avocado is cool and creamy.