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Mexican Rice & Haloumi Bowl

Mexican Rice & Haloumi Bowl

with Charred Corn Salsa

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Imagine a bed of rice infused with the Mexican flavours you love, then topped with squeaky haloumi and a refreshing corn, cucumber and tomato salsa. Now stop imagining, because here it is!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

2 clove

garlic

1 sachet

Tex-Mex spice blend

(May be present Gluten)

½ sachet

tomato paste

½ cube

vegetable stock

1 packet

basmati rice

1 packet

haloumi

(ContainsMilk)

1 cob

corn

1 unit

tomato

1 unit

cucumber

1 bag

coriander

1 unit

long red chilli

1 tub

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat40 g
of which saturates25.3 g
Carbohydrate83.8 g
of which sugars13.9 g
Dietary Fibre0 g
Protein30.6 g
Cholesterol0 mg
Sodium1490 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the onion and garlic and cook until softened, 3-4 minutes. Add the TexMex spice blend, tomato paste (see ingredients list) and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and stir to coat. Add the basmati rice and water and stir to combine. Bring to the boil, then reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, cut the haloumi into 1cm slices (you should get 3 pieces per person). Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes.

TIP: Soaking the haloumi helps mellow out the saltiness!

3

Slice the kernels off the corn cob. Finely chop the tomato and cucumber. Roughly chop the coriander. Thinly slice the long red chilli (if using).

4

Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 3-4 minutes. Transfer to a medium bowl to cool slightly. Just before serving, add the tomato, cucumber and coriander, toss to combine and season to taste with salt and pepper.

TIP: Cover the pan with a lid if the kernels are "popping" out.

5

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.

6

Divide the Mexican spiced rice between bowls and top with the charred corn salsa and haloumi slices. Top with a dollop of sour cream and garnish with the chilli (if using).