• 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 
vegetable stock powder, stirring to combine. 
Bring to the boil, then reduce heat to low and 
cover with a lid.
• Cook for 12 minutes, then remove from heat. 
Keep covered until rice is tender and water is 
absorbed, 15 minutes. 

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

• While the rice is cooking, add haloumi to a 
medium bowl and cover with water to soak.
• Slice kernels off corn cob.
• Finely chop tomato and cucumber. 
• Roughly chop coriander.

• Heat a large frying pan over high heat. Cook corn
kernels until lightly browned, 4-5 minutes.
• Transfer charred corn to a second medium bowl.
• To the bowl with corn, add tomato, cucumber, 
coriander and a drizzle of white wine vinegar
and olive oil. Toss to combine. Season with salt
and pepper to taste.

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

• Drain haloumi and pat dry with paper towel. 
• 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.
• Remove pan from heat, then add 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!