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One-pan Mexican haloumi & rice bake
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Quick & healthy Mexican rice bake - ideal weeknight dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil, plus extra, to serve
  • 300g haloumi, cut into 1cm-thick slices
  • 2 x 300g cans Baked Beanz in tomato sauce
  • 2 x 250g pkt microwave long grain white rice
  • 200g roasted red pepper strips
  • 250ml (1 cup) salt-reduced chicken stock
  • 100g baby spinach
  • 1/2 red onion, thinly sliced
  • 100g yellow cherry tomatoes, halved
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
  • Sliced long fresh green chilli, to serve (optional)
Instructions:
  • Preheat the oven to 220C/200C fan forced. Heat oil in a 26cm flameproof dish with a lid over medium heat. Cook haloumi slices for 1-2 minutes each side until golden. Transfer to a plate.
  • Combine the baked beans, white rice, roasted red pepper strips, and chicken stock in a pan. Bake covered for 15-20 minutes until the rice is warm and liquid is absorbed. Mix in the spinach and add fried haloumi slices on top. Bake uncovered for an additional 5-6 minutes until the haloumi melts and spinach wilts.
  • Arrange the red onion and cherry tomato on top. Drizzle with the additional oil, then sprinkle over the coriander and chili, if desired. Serve with lime wedges.

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