In a medium saucepan, melt the butter with 1 tbsp olive oil over medium heat. Add garlic and cook until fragrant (1–2 minutes). Stir in the rice, 2 cups of water, and a generous pinch of salt. Bring to the boil, then reduce heat to low, cover, and cook for 10 minutes. Remove from heat (keep covered) and let it steam for another 10 minutes, until tender.
Tip: Don’t lift the lid — the rice finishes cooking in its own steam!

Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Add the tomato and corn, cooking for 4–5 minutes until lightly browned. Transfer to a bowl.

In the same pan, heat another drizzle of olive oil over medium-high heat. Add the beef mince and grated carrot. Cook, breaking up the mince with a spoon, for 5–6 minutes until browned. Drain excess oil if needed.

Stir in the taco seasoning and cook for 1 minute until fragrant. Add tomato paste, ½ cup water, and stock powder. Simmer for 2–3 minutes, until thickened.

Preheat the grill to high. Stir the rice, tomato, and corn into the beef mixture. Season to taste, then transfer to a baking dish. Sprinkle with grated cheese and grill for 6–8 minutes, until golden and bubbling.

Serve hot with sour cream, coriander, and lime wedges.