Mexican Rice & Haloumi Bowl

Name: Mexican Rice & Haloumi Bowl with Charred Corn Salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 brown onion; 2 clove garlic; 20 g butter; ½ packet tomato paste; 1 packet basmati rice; 1 sachet vegetable stock powder; 1.5 cup water; 1 packet haloumi; 1 cob corn; 1 tomato; 1 cucumber; 1 bag coriander; 1 long red chilli (optional); 1 drizzle white wine vinegar; 1 packet Light Sour Cream; 1 sachet Tex-Mex spice blend

with Charred Corn Salsa

Up to 180$ + Free Treats / Extras for Life

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:

Veggie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

brown onion

2 clove

garlic

½ packet

tomato paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 sachet

vegetable stock powder

1 packet

haloumi

(Contains: Milk;)

1 cob

corn

tomato

cucumber

1 bag

coriander

long red chilli (optional)

1 packet

Light Sour Cream

(Contains: Milk;)

1 sachet

Tex-Mex spice blend

(May be present: Wheat, Gluten, Soy.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 drizzle

white wine vinegar

Nutritional Values

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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

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!

While the rice is cooking, cut the haloumi into 1cm slices (you should get 3 pieces per person).

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

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

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.

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.