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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:VeggieNot 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

brown onion

2 clove

garlic

½ packet

tomato paste

1 packet

basmati rice

1 sachet

vegetable stock powder

1 packet

haloumi

(ContainsMilk)

1 cob

corn

1

tomato

1

cucumber

1 bag

coriander

1

long red chilli (optional)

1 packet

light sour cream

(ContainsMilk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3728 kJ
Fat45.8 g
of which saturates25.3 g
Carbohydrate84.5 g
of which sugars19.4 g
Protein30.1 g
Sodium1461 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

SPICY! The is a mild spice blend, but use less if you're sensitive to heat. Finely chop the brown onion. Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the onion and garlic until softened, 3-4 minutes. Add the Tex-Mex spice blend, tomato paste (see ingredients) and the vegetable stock powder and stir to coat. Add the basmati rice and water and stir to combine. Bring to the boil, 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 has 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).

3

Slice the kernels off the corn cob. Finely chop the tomato and cucumber. Roughly chop the coriander.

4

Heat a medium frying pan over a high heat. Cook the corn kernels until lightly charred, 3-4 minutes. Transfer to a bowl to cool slightly.

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

5

Return the frying pan to a medium high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Set aside. Add the tomato, cucumber, coriander and a drizzle of white wine vinegar to the charred corn, toss to combine and season to taste.

6

Thinly slice the long red chilli (if using). Divide the Mexican spiced rice between bowls and top with the charred corn salsa and haloumi slices. Top with the light sour cream and garnish with chilli.