Step 1: Make the Spicy Rice.

Heat a saucepan over medium heat with some low-calorie cooking spray. Sauté the diced onion until softened, then add the crushed garlic and stir for 30 seconds. Add the rice, paprika, garlic granules, turmeric, onion granules, chili powder, and tomato purée. Stir until the rice is coated in the spices.

Pour in the chicken stock and bring to a boil. Lower the heat, cover, and simmer for 10 minutes. Add the frozen peas and cook for another 5 minutes until the rice is tender and the stock is absorbed.

Step 2: Cook the Meat Filling.

In a frying pan, brown the mince over medium heat until it gets some color. Add the crushed garlic and taco seasoning, stirring well. Pour in the passata and chicken stock, bring to a boil, and then reduce the heat. Let it simmer until the sauce thickens.

Step 3: Make the “Sour Cream.”

In a small bowl, mix the Greek yogurt, lemon juice, minced garlic, and a pinch of salt. Set aside.

Step 4: Assemble the Burrito Bowl.

Spoon the spicy rice into bowls, top with the meat filling, and add your favorite toppings like Greek yogurt "sour cream," diced avocado, or fresh coriander.