Mexican Rice & Double 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!
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
1
brown onion
2 clove
garlic
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
vegetable stock pot
2 packet
Haloumi
(Contains Milk;)
1 cob
Corn
1
Tomato
1
Cucumber
1 packet
Coriander
½
Long Chilli
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
drizzle
white wine vinegar
drizzle
honey
Nutritional Values
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 pot, 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. • Thinly slice long chilli (if using).
• Heat a large frying pan over high heat. Cook corn 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 (cook in batches if your pan is getting crowded). • 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 glazed haloumi. • Dollop over light sour cream. Sprinkle with chilli to serve. Enjoy!