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Mexican Rice & Glazed Haloumi Bowl
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
Chef's Choice
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

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Haloumi

(Contains: Milk;)

1 packet

Coriander

2

Garlic

1

Brown Onion

1

Tomato

1 packet

Basmati Rice

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

1 packet

Tomato Paste

1

Corn

1

Cucumber

1 sachet

Tex-Mex Spice Blend

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

1 sachet

Vegetable Stock Powder

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water

1 drizzle

white wine vinegar

1 drizzle

honey

Nutritional Values

Calories919 kcal
Energy (kJ)3850 kJ
Fat43.9 g
of which saturates25.2 g
Carbohydrate97.8 g
of which sugars25.8 g
Dietary Fibre15.3 g
Protein32.7 g
Cholesterol0 mg
Sodium1680 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Make the Mexican rice
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.
• Add garlic, Tex-Mex spice blend and tomato 
paste (see ingredients) 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! 

Get prepped
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.

Make the salsa
3

• Heat a large frying pan over high heat. Cook corn
kernels until lightly browned, 4-5 minutes.
• Transfer charred corn to a second 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 with salt
and pepper to taste.


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

Cut the haloumi
4

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

Cook the haloumi
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, then add the honey, 
turning haloumi to coat.

Finish & serve
6

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