• Finely chop brown onion and garlic. • Rinse and drain white rice. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook onion, tossing, until softened, 3-4 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add rice, the water and vegetable stock pot (see ingredients), 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(see ingredients). • Thinly slice long chilli (if using).

• 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 to taste with salt and pepper. 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 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. • Sprinkle with chilli to serve. Enjoy!