Cheesy Beef Burritos With Lime Mayo

Add the rice and 150ml [300ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Peel and finely dice the onion[s] 

Heat a large, wide-based pan with a matching lid (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add the onion, cover with a lid and cook for 5-10 min or until beginning to soften and brown slightly

Meanwhile, zest the lime[s], (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half

Dice the tomatoe[s] finely

Add the beef mince to the softened onion

Add the cumin and chipotle paste to the pan and cook for 5-7 min, breaking the mince up as you go, until browned and cooked through 

Once done, remove from the heat, cover with a lid and set aside to keep warm until serving

Meanwhile, warm the tortillas by placing them over the rice, once it has cooked (they only need a few min to warm through)

Grate the cheddar cheese

Cut the little gem[s] in half then shred finely

Combine the lime zest and the juice from the lime[s] with the mayonnaise

Add a small pinch of salt and pepper then mix thoroughly - this is your lime mayonnaise

Remove the warmed tortillas from the rice and fluff the cooked rice with a fork, seasoning with a pinch of salt and pepper