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Mexican-style Halloumi Rice with Tomato Salsa
Introducing our easy, cheesy Mexican-style rice and bean bake. Starring halloumi and fiery fiesta flavours! Think mexican spices, black beans, comforting brown rice, and crunchy yellow corn. Plus, a zingy tomato-lime salsa!
1/3 daily fibre
10 plants
Serving size
Ingredients
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 230g black beans (Rehydrated black beans, water, salt.)
- 280g sweetcorn (sweetcorn, water, salt)
- 2 pepper
- 2 unwaxed lime
- 200g baby tomatoes
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 400g 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 handful of fresh coriander
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 645
Protein: 29g
Carbs: 67g
Fat: 31g
Mexican-style Halloumi Rice with Tomato Salsa
Introducing our easy, cheesy Mexican-style rice and bean bake. Starring halloumi and fiery fiesta flavours! Think mexican spices, black beans, comforting brown rice, and crunchy yellow corn. Plus, a zingy tomato-lime salsa!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large ovenproof dish, a sieve, a medium bowl & a measuring jug
Get started
- Dice the peppers into 2cm chunks. Drain and rinse the sweetcorn and black beans
- Place everything into the large ovenproof dish and toss with 1 tbsp oil, the Mexican spice mix and chipotle paste (use less for less heat). Roast for 10 mins, until the pepper is softening
Combine the flavours
- Dissolve the stock powder in 50ml hot water. Roughly chop the coriander
- After 10 mins of roasting, add the rice, tomato herb sauce, stock mix and half the coriander to the oven dish. Season well with salt and pepper. Mix well to combine
Finish roasting
- Cut the halloumi into 10-12 slices. Place on top of the rice mixture
- Roast for a final 12-15 mins, until the halloumi is golden
Make the salsa
- Meanwhile, halve the tomatoes and place into the medium bowl, along with the remaining coriander, the juice from 1 lime and 2 tsp oil. Season with salt and pepper and toss to combine
Plate up
- Serve the halloumi baked rice into bowls, topped with the tomato salsa. Garnish with the remaining lime, cut into wedges
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