1 large onion, finely chopped
500g lean beef mince
35g sachet taco seasoning
1 large green capsicum, chopped
453g jar black bean and chipotle salsa
2 x 250g packets microwaveable Mexican-style rice
300g can corn kernels, drained
1 avocado, chopped
2 Lebanese cucumbers, trimmed, chopped
2 tblsps lemon juice
Heat an oiled, large, deep frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 4 minutes, or until browned.
Add seasoning and capsicum to pan. Cook, stirring, for 2 minutes. Add salsa, rice and 1¼ cups water. Bring to boil. Gently boil, stirring regularly, for about 5 minutes, or until thickened. Stir in corn. Remove from heat.
Meanwhile, make salsa. Combine all ingredients in a small bowl. Season with salt and pepper.
Serve rice with avocado salsa.