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Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion and garlic, cook, stirring for 2-3 minutes until softened.
Add the beef mince and cook for 4-5 minutes until browned.
Add the kidney beans, spices, salt and pepper. Stir to combine.
Stir through the tomato paste followed immediately by the crushed tomatoes. Bring to a gentle simmer and cook on medium-low heat, uncovered, for 12 minutes.
Add 1-2 tbsp of the sauce to the rice and stir to combine so that the grains are coated (this step is optional but gives a lovely boost of flavour to the rice).
In a small bowl, mash the avocado roughly with a fork, add the lime juice and salt and pepper to taste. Set aside.
Divide the rice between four bowls. Top with the Mexican beef, shredded cheese, a dollop of the mashed avocado, grape tomatoes, fresh coriander, jalapeno slices and a squeeze of lime. Serve immediately.