• 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. 
• Add garlic, Tex-Mex spice blend and tomato paste
(see ingredients) and cook until fragrant, 
1-2 minutes. 
• Add basmati rice, the water and stock 
concentrate, stirring to combine. Bring to the boil, 
then reduce heat to low and cover with a lid. 
• Cook for 10 minutes, then remove from heat. Keep 
covered until rice is tender and water is absorbed, 
10 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek! 

• Slice kernels off corn cob. 
• Halve snacking tomatoes.
• Finely chop cucumber. 
• Roughly chop coriander. 

• 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 tomatoes, cucumber, 
coriander and a drizzle of white wine vinegar and 
olive oil. Toss to combine. Season to taste with salt
and pepper. 

TIP: Cover pan with a lid if corn kernels are ‘popping’ 
out!

• 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, then add a drizzle of the 
honey, turning haloumi to coat. 

• Divide Mexican rice between bowls. 
• Top with charred corn salsa and glazed haloumi. 
• Dollop over light sour cream to serve. Enjoy!