Mexican Rice & Glazed Haloumi Bowl
with Charred Corn Salsa & Extra 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!
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.
Ingredients
2 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
Utensils
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!
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