Start the rice: Melt the butter or ghee in a medium saucepan over a medium heat. Add the rinsed rice and stir for 2 minutes until the grains become translucent at the edges and you hear a gentle crackling sound. Pour in the water, add a pinch of salt, and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. After 15 minutes, turn off the heat and let it sit, covered, for another 10 minutes. The rice should be tender and the grains separate when fluffed with a fork.

Brown the beef: While the rice rests, heat a large, heavy-based frying pan or skillet over a high heat. Add the olive oil and, once it shimmers, add the beef mince. Spread it into an even layer and let it cook undisturbed for 3–4 minutes until the underside is deeply browned and you can smell the meat caramelising. Break it up with a wooden spoon and continue cooking for another 2 minutes until no pink remains.

Build the sauce: Reduce the heat to medium. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and softens. Stir in the garlic, tomato purée, smoked paprika, cumin, oregano, and cayenne (if using). Cook for 1 minute until the spices become fragrant and the tomato purée darkens slightly in colour.

Simmer the beef: Pour in the beef stock and the tinned chopped tomatoes. Stir everything together, scraping the bottom of the pan to lift any browned bits. Bring to a gentle simmer and let it bubble away for 10–12 minutes, stirring occasionally, until the sauce has thickened and reduced by about a third. The beef should be coated in a rich, glossy sauce that clings to the spoon.

Warm the beans and corn: In a small pan over a medium heat, add the black beans and sweetcorn with a splash of water. Heat for 3–4 minutes until steaming, then season with a pinch of salt and a squeeze of lime juice. Keep them warm until serving.

Finish the rice: Fluff the cooked rice with a fork. Drizzle over the lime juice, add the lime zest, and fold in the chopped coriander. Taste and adjust the seasoning with salt and pepper. The rice should smell bright and citrusy, with flecks of green throughout.

Assemble the bowls: Divide the cilantro lime rice among four shallow bowls. Spoon a generous portion of the beef mixture on top, followed by a scattering of black beans and sweetcorn. Arrange the avocado slices, cherry tomatoes, shredded lettuce, and any other toppings in neat piles around the bowl.

Final touches: Finish with a dollop of soured cream or yoghurt, a sprinkle of crumbled feta or grated cheese, and a few pickled jalapeños for heat. Garnish with a final scattering of fresh coriander leaves and a wedge of lime on the side for squeezing.