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.
Ingredients
1
brown onion
2 clove
garlic
½ packet
tomato paste
1 packet
basmati rice
1 sachet
vegetable stock powder
1 packet
haloumi
(Contains Milk;)
1 cob
corn
1
tomato
1
cucumber
1 bag
coriander
1
long red chilli (optional)
1 packet
Light Sour Cream
(Contains Milk;)
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
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.
