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Mexican Haloumi & Corn Rice Bowl with BBQ Mayo & Sour Cream

Mexican Haloumi & Corn Rice Bowl with BBQ Mayo & Sour Cream

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, tuck into a fusion dish of haloumi, Tex-Mex veggies and fluffy rice, all topped off with tangy BBQ mayo and cooling sour cream.

Heads-up - you'll need a microwave for this recipe.

Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 packet

haloumi

(ContainsMilk)

1 packet

microwavable basmati rice

1

capsicum

½ tin

sweetcorn

1 sachet

Tex-Mex spice blend

1 bag

baby spinach leaves

1 packet

BBQ mayonnaise

1 packet

sour cream

(ContainsMilk)

1 bunch

coriander

Not included in your delivery

drizzle

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3477 kJ
Fat48.3 g
of which saturates25.5 g
Carbohydrate54.1 g
of which sugars15.6 g
Protein35.1 g
Sodium1968 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Heat oil in a frying pan over high heat. Pat dry haloumi and cut into thick slices. Cook haloumi until golden brown, 2 mins each side. Transfer to a plate.

2

Chop capsicum and drain corn (1/2 tin for 2P / 1 tin for 4P). Return pan to high heat with oil. Cook veggies, tossing, until softened and lightly charred, 3-4 mins. Add spice blend and cook until fragrant, 1 min.

3

Meanwhile, microwave rice until steaming, 2-3 mins. Add rice and spinach to the pan and toss with veggies. Season to taste. Plate up rice. Top with haloumi, veggies BBQ mayo and sour cream. Tear over coriander.