Mexican Rice & Haloumi Bowl

• servings: 4 servings
• active time: 35 minutes
• total time: 1 hour

Ingredients

olive oil

1 brown onion

4 clove garlic

40 g butter

1 sachet Tex-Mex spice blend

1 packet tomato paste

1 cup basmati rice

1 ½ cup water

2 packet vegetable stock pot

2 packet Haloumi

1 cob Corn

1 Tomato

1 Cucumber

1 packet Coriander

½ Long Chilli

drizzle white wine vinegar

drizzle honey

1 packet Light Sour Cream

Directions

• Finely chop brown onion and garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook onion until softened, 3-4 minutes. • SPICY! This spice blend is mild, but use less if you’re sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock pot, stirring to combine. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. TIP: The rice will finish cooking in its own steam, so don’t peek!

• While the rice is cooking, add haloumi to a medium bowl and cover with water to soak. • Slice kernels off corn cob. • Finely chop tomato and cucumber. • Roughly chop coriander. • Thinly slice long chilli (if using).

• Heat a large frying pan over high heat. Cook corn until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. • To the bowl with corn, add tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Drain haloumi and pat dry with paper towel. • Cut haloumi into 1cm-thick slices.

• When the rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat and add a drizzle of honey, turning haloumi to coat.

• Divide Mexican rice between bowls. • Top with charred corn salsa and glazed haloumi. • Dollop over light sour cream. Sprinkle with chilli to serve. Enjoy!

Nutrition

• Serving Size: 710
• Calories: 1212 kcal
• Total Fat: 66.8 g
• Saturated Fat: 40.6 g
• Sodium: 2872 mg
• Total Carbohydrate: 101.9 g
• Dietary Fiber: 18.2 g
• Total Sugars: 29.2 g
• Protein: 51.4 g