We're taking the Mex, adding some Tex, and skipping the tortillas for this burrito bowl that will satisfy from stomach to soul. Add the saucy, veg-packed mince to fluffy rice, tumble over a vibrant salsa and tuck right in. To mix or not to mix is entirely up to you.
Place rice and 310ml (1¼ cup) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Cover and set aside until ready to serve. While rice is cooking, continue with step 2.
Using a box grater, coarsely grate carrot. Peel and crush garlic. Rinse and drain kidney beans.
Heat ½ the oil in a frypan over medium-high heat. Add mince and a pinch of salt and pepper and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown. Add carrot, garlic and Tex Mex Mix Tape and cook, stirring, for 2–3 minutes or until carrot has softened.
Add tomato paste and cook for 30 seconds or until caramelised. Add 250ml (1 cup) water and kidney beans. Bring to a simmer and cook for 6–8 minutes or until reduced and fragrant. Season to taste with salt and pepper.
Chop tomato into 1cm pieces. Thinly slice spring onion. Drain and rinse corn. Place tomato, spring onion, corn, red wine vinegar and remaining oil in a bowl. Season generously with salt and pepper and mix to combine.
Rinse and separate lettuce leaves. Divide rice, mince mixture and lettuce leaves between bowls. Serve with tomato salsa and sour cream.