Bol taco au bœuf

While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Roughly chop cilantro. Thinly slice green onions. Zest, then cut lime into wedges. Stir together lime zest and sour cream in a small bowl. Season with salt and pepper. Set aside.

Pat beef dry with paper towels, then cut any larger strips into 2-inch pieces. Sprinkle over Mexican seasoning, then season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then half the beef. Cook, stirring occasionally, until browned, 4-6 min.** Transfer to a plate and set aside. Repeat with another 1 tbsp oil and remaining beef.

Heat the same pan over medium-high heat. Add another 1 tbsp oil, then peppers, corn and garlic. Cook, stirring often, until peppers are tender-crisp, 3-4 min. Remove pan from heat and transfer pepper mixture to a medium bowl.

Fluff rice with a fork, then season with salt. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then rice. Cook, stirring occasionally, until any liquid is absorbed and rice starts to brown, 1-2 min. Add green onions, pepper mixture and half the cilantro. Season with salt and pepper. Stir together, until warmed through, 1-2 min.