Mexican Rice & Glazed Haloumi Bowl

Name: Mexican Rice & Glazed Haloumi Bowl with Charred Corn Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 olive oil; 1 butter; 1 water; 1 white wine vinegar; honey; 1 Brown Onion; 2 Garlic; 1 Tex-Mex Spice Blend; 1 Tomato Paste; 1 Basmati Rice; 1 Vegetable Stock Powder; 1 Haloumi; 1 Corn; 1 Tomato; 1 Cucumber; 1 Coriander; 1 Light Sour Cream

with Charred Corn Salsa & Sour Cream

Get up to $200 off!

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

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Brown Onion

Garlic

Tex-Mex Spice Blend

Tomato Paste

Basmati Rice

Vegetable Stock Powder

Haloumi

Corn

Tomato

Cucumber

Coriander

Light Sour Cream

Not included in your delivery

olive oil

butter

water

white wine vinegar

honey

Nutritional Values

Energy (kJ)3559 kJ

Calories851 kcal

Fat43.1 g

of which saturates24.6 g

Carbohydrate85.4 g

of which sugars19.7 g

Dietary Fibre11.6 g

Protein29.4 g

Sodium1697 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!

• 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.

• 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.

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

• 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.

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