The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Halloumi Rice with Tomato Salsa
Introducing our easy, cheesy Mexican rice and bean bake. Starring halloumi and fiesta flavours. Think fiery 'chilli con carne' spices, fibre-filled black beans, brown rice, and crunchy yellow corn. Plus, a zingy tomato-lime salsa on the side!
Prep in 10
2/3 daily fibre
10 plants
Serving size
Ingredients
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 75g seasonal tomatoes (use half)
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 unwaxed lime (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 200ml tomato & herb sauce (use half) (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
Nutritional Information
Calories: 673
Protein: 33g
Carbs: 82g
Fat: 28g
Ingredients
- 1 unwaxed lime
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 140g sweetcorn (sweetcorn, water, salt)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 pepper
- 75g seasonal tomatoes
- 200ml tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 230g black beans (Rehydrated black beans, water, salt.)
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
Nutritional Information
Calories: 673
Protein: 33g
Carbs: 82g
Fat: 28g
Mexican-style Halloumi Rice with Tomato Salsa
Introducing our easy, cheesy Mexican rice and bean bake. Starring halloumi and fiesta flavours. Think fiery 'chilli con carne' spices, fibre-filled black beans, brown rice, and crunchy yellow corn. Plus, a zingy tomato-lime salsa on the side!
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Cooking Instructions
- Boil a half kettle. Preheat the oven to 240C / fan 220C / gas mark 9. Roughly dice the peppers into 2cm pieces. Drain and rinse the sweetcorn and black beans. Place into a large ovenproof dish and coat in the Mexican spice mix, chipotle paste and 1 tbsp oil. Roast for 10 mins, until the peppers are starting to soften.
- Dissolve the stock cube in a jug with 50ml boiling water. Roughly chop the coriander. After 10 mins, add the rice, tomato herb sauce, stock and half the coriander to the dish. Season well with sea salt and black pepper, and mix well to combine.
- Cut the half block of halloumi into 5-6 slices. Place on top of the rice, then return the tray to the oven and bake for 12-15 mins, until the halloumi is golden and the rice piping hot.
- Meanwhile, make the salsa; halve the tomatoes and add them to a mixing bowl, with the remaining coriander, the juice from one lime and 2 tsp olive oil. Season with sea salt and black pepper.
- Serve the halloumi baked rice alongside the tomato salsa. Garnish with the remaining lime, cut into wedges.
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