Mexican Rice & Haloumi Bowl
with Charred Corn Salsa
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!
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.
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
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!
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!
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).
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.
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.
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).