• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then 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.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy under running water to wash away any hidden dirt. 
• Thinly slice green onion.
• In a medium bowl, combine 1/3 cup (1/2 cup) water, honey-garlic sauce and soy sauce. Set aside.

• Heat a large non-stick pan over medium-high.
• When hot, add 3 tbsp (1/3 cup) water, 1/8 tsp (1/4 tsp) salt and carrots. Cook for 4-5 min, stirring often, until water is absorbed and carrots are tender-crisp.
• Add 1 tbsp (2 tbsp) oil, then peppers. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
• Add bok choy. Cook for 2-3 min, stirring often, until veggies are tender. 
• Remove from heat, then transfer veggies to a plate. Cover to keep warm.

• Meanwhile, cut halloumi into 1/2-inch pieces. 
  Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. 
• Season with salt and pepper. To another medium bowl, add halloumi and Cream Sauce Spice Blend. Toss well to coat.

• Reheat the same pan (from step 3) 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. 
• Add honey-garlic sauce mixture. Bring to a boil.
• Cook for 2-3 min, stirring often, until sauce thickens. 
• Remove from heat. Season with pepper, if you like.

• Fluff rice with a fork, then stir in half the green onions.
• Divide rice between bowls.
• Top with veggies and honey-garlic halloumi.
• Sprinkle remaining green onions over top.

If you've opted to get halloumi, cut halloumi into 1/2-inch pieces. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. 

Reheat the same pan (from step 3) 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. Follow the rest of the recipe as written.