Mexican Rice & Glazed Haloumi Bowl
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Mexican Rice & Glazed Haloumi Bowl

Mexican Rice & Glazed Haloumi Bowl

with Charred Corn Salsa & Sour Cream

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

Tags:
Veggie
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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

Brown Onion

2

Garlic

1

Mexican Fiesta spice blend

1

Tomato Paste

1

White Rice

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

½

Vegetable Stock Pot

1

Haloumi

(Contains Milk;)

1

Corn

1

Tomato

1

Cucumber

1

Coriander

1

Long Chilli

1

Light Sour Cream

(Contains Milk;)

Not included in your delivery

1

olive oil

1

butter

(Contains Milk;)

1

water

1

white wine vinegar

honey

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Nutritional Values

Energy (kJ)3777 kJ
Calories903 kcal
Fat44.2 g
of which saturates26.2 g
Carbohydrate93.5 g
of which sugars25.3 g
Dietary Fibre0 g
Protein32.4 g
Cholesterol0 mg
Sodium1777 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Finely chop brown onion and garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook onion until softened, 3-4 minutes. • SPICY! This spice blend is mild, but use less if you're sensitive to heat. Add garlic, Tex-Mex spice blend and tomato paste and cook, until fragrant, 1-2 minutes. Add basmati rice, the water and vegetable stock powder, stirring to combine. Bring to the boil, then reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat. Keep covered until rice is tender and 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, add haloumi to a medium bowl and cover with water to soak. • Slice kernels off corn cob. • Finely chop tomato and cucumber. Roughly chop coriander. • Thinly slice long chilli (if using).

3

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. • Transfer charred corn to a medium bowl. • To the bowl with corn, add tomato, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Toss to combine. Season to taste.

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

4

• Drain haloumi and pat dry with paper towel. Cut haloumi into 1cm-thick slices.

5

• When the rice has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat and add a drizzle of honey, turning haloumi to coat.

6

• Divide Mexican rice between bowls. • Top with charred corn salsa and haloumi. • Dollop over light sour cream. Sprinkle with chilli to serve. Enjoy!