Mexican Rice, Chicken & Glazed Haloumi Bowl

Name: Mexican Rice, Chicken & Glazed Haloumi Bowl with Charred Corn Salsa & Sour Cream
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 330 g Chicken Breast; 1 Tomato; 1 packet Haloumi; 1 packet Coriander; 2 Garlic; 1 packet Light Sour Cream; 1 Brown Onion; 1 packet Basmati Rice; 1 packet Tomato Paste; 1 Corn; 1 Cucumber; 1 sachet Tex-Mex Spice Blend; 1 sachet Vegetable Stock Powder; 1 drizzle olive oil; 20 g butter; 1.5 cup water; 1 drizzle honey; 1 drizzle white wine vinegar

with Charred Corn Salsa & Sour Cream

Up to 180$ + Free Treats / Extras for Life

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

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

330 g

Chicken Breast

Tomato

1 packet

Haloumi

(Contains: Milk;)

1 packet

Coriander

Garlic

1 packet

Light Sour Cream

(Contains: Milk;)

Brown Onion

1 packet

Basmati Rice

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

1 packet

Tomato Paste

Corn

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

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories1090 kcal

Energy (kJ)4560 kJ

Fat46.3 g

of which saturates25.9 g

Carbohydrate98 g

of which sugars25.8 g

Dietary Fibre15.6 g

Protein69.2 g

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

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.
• Cut chicken breast into 2cm chunks.

• 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 high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• 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.