with Corn, Peppers and Guacamole
Allergens
Tags
Halloumi Cheese
1 unit(s)
Mexican Seasoning
8 g
Sweet Bell Pepper
1 unit(s)
Basmati Rice
0.75 cup
Corn Kernels
113 g
Guacamole
3 tbsp
Lime
1 unit(s)
Garlic Puree
1 tbsp
Green Onion
2 unit(s)
Sour Cream
43 mL
Oil
2 tbsp
Salt
0.25 tsp
Pepper
0.13 tsp
Butter
1 tbsp
- Before starting, to a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Thinly slice green onions, keeping green and white parts seperate.
- Cut halloumi into 1/2-inch pieces.
Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. - To a medium bowl, add halloumi, half the Mexican Seasoning and 1 tbsp (2 tbsp) oil. Toss to combine.
- Heat a large non-stick pan over medium.
When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 1-2 min per side, until golden. - Transfer to a plate.
- Carefully wipe the pan clean.
- Heat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, peppers and corn. Cook for 5-6 min, stirring occasionally, until tender. Season with pepper. - Reduce heat to medium. Add halloumi, remaining Mexican Seasoning, green onion whites, garlic puree and 4 tbsp (8 tbsp) water.
- Cook for 1-2 min, stirring often, until fragrant. Remove from heat.
- In a small bowl, combine sour cream, 2 tsp (4 tsp) water, half the lime juice and half the lime zest. Stir to combine. Season with pepper.
- Add 1 tbsp (2 tbsp) butter and fluff rice with a fork, then add remaining lime juice and lime zest. Season with salt, then stir to combine.
- Divide rice between bowls, then top with halloumi mixture.
- Dollop lime crema and guacamole over top.
- Sprinkle with green onions.
- Squeeze a lime wedge over top.
940
kcal
Calories
50
g
Fat
24
g
Saturated Fat
92
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
1790
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
