1. Heat the oil in a pan (use one with a lid) and stir-fry the onion, carrot, bacon and mushrooms until fragrant. Add the mince and fry until it is nicely browned (break up any lumps with a spatula). Season with the spice and stir the rice into the pan until all the grains are coated with the fragrant oil.
2. Add the tomatoes and stock and bring to the boil, then put the lid on and turn the heat down to low. Steam for about 15 minutes or until the rice is al dente. Turn off the heat and let it stand for another 5–10 minutes or until the meat and rice are fragrant and cooked. Add a dash of stock if it looks dry or bring to the boil if it’s watery – judge for yourself. Serve with diced avocado and a sprinkling of basil or coriander.