Mexican beef and capsicum with rainbow rice

Instructions

1. In a pot add rice and 2 cups water. Cover and bring to the boil. Reduce heat to low and cook for 25 minutes, or until rice is tender and water is absorbed.
2. While rice is cooking, spray a pan with oil and set over a medium heat. Add carrot and courgette and stir-fry until tender, about 5 minutes. Add corn and heat through. Remove vegetables from pan and set aside.
3. Spray same pan with oil and return to a medium heat. Add onion, garlic and capsicum and stir-fry, cooking until veges are tender, about 5 minutes. Increase heat to high. Add sliced steak and cook, stirring, for 2 minutes. Add tomatoes and 1 teaspoon of the Mexican seasoning. Cook 2-3 minutes, until tomatoes are softened.
4. Add remaining Mexican seasoning and carrot and courgette mixture to rice. Stir gently to combine.
5. Serve steak mix with rice, garnished with coriander and yoghurt, if desired.